Saturday, September 17, 2011
THE PRINCESS AND LITTLE MAN GIVE THIS A THUMBS UP. THEY LOVED IT. CAPTAIN GAVE IT A 9 OUT OF 10!
I made this last night at about 10pm. It was very easy to prepare and the house smelled amazing this morning which made getting up at 6am on a Saturday a little less painful. This makes a massive amount...perfect for when guests are in town or holiday gatherings. Probably serves about 10 regular people or 8 of my husband/teenage boys.
1 dozen eggs
1 cup of milk (tweek use 1.5 cups...will make it more moist)
32 ounces of frozen hashbrowns
1 lb bacon (I used the ready made crumbles in the salad dressing aisle...not bacos but the real stuff...super easy)
1 lb breakfast sausage (I used Jimmy Dean, some of the flavored sausages would be awesome like Rosemary)
1/2 cup green onion (chopped)
1 green pepper chopped (I did not use this)
4 cups shredded cheddar
1/2 teaspoon dry mustard (I used a whole teaspoon)
Brown the sausage most of the way, it is okay if there is a little pink...drain fat
In a large crockpot layer frozen hashbrowns, onion, green pepper, bacon, sausage and 1 cup cheddar. Make two layers of this.
beat eggs, milk, dry mustard..add a pinch of salt and pepper.
Pour mixture over items in the crock pot
sprinkle remaining two cups of cheese on top.
Cook on low 8-10 hours I DID 7 HOURS AND IT WAS TOO LONG...the middle was perfect but the edges were a little burnt...it depends on how hot the low setting on your crackpot is. I would say 6 hours...make it on a night when you are staying up late or if your crockpot has a timer, like mine, it will just keep it warm after the allotted time.
future things to try (I will make this again)
grilling the onions first
Rosemary flavored sausage
recipe from momswhothink.com (tweeked)