Any holiday is crazy, but when you add an early-morning rush all covered in mountains of paper & tinsel, it’s enough to frazzle even the most level-headed among us.
And honestly, who wants to be in the kitchen cooking when there are bright smiles and squeals of glee happening? Yeah, not me. You might be able to hold back the rush long enough to secure a cup of coffee (my mom always managed that!), but probably only if you’ve set the timer on the coffee pot & just have to pour. Or if you have one of those single-serve Keurigs… have you tried those? I *love* them – my office has one – and Santa might just have to bring one to my house this year. 🙂
So anyway… in all that, you really don’t want to have to worry about breakfast, do you? No, of course not. That is where your crockpot can save you! This super-simple (and quite yummy) breakfast casserole cooks while you sleep… so it’s ready to go as soon as the last bow has fallen and tummies start rumbling.
Crock-Pot Breakfast Casserole
- 1 Bag Turkey Sausage Crumbles
- 1 (2lb) Bag of Frozen Hashbrowns
- 1.5 cups Shredded Cheese
- 12 Eggs
- 1 cup Milk
- Salt/Pepper/Seasonings to taste
Note: The original recipe I found included some veggies (onion, red & green peppers, etc.) and if you want that, just saute them & add as an additional layer. Veggies just aren’t my thing in a breakfast casserole.
Spray the crock-pot with non-stick cooking spray. Dump 1/3 of the hashbrowns into the pot, top with 1/3 of the sausage crumbles & 1/3 of the cheese. Repeat layers, ending with cheese.
Another Note: I’m also a total cheese-a-holic, so I used a bit more than the 1.5 cups.
In a large bowl, mix eggs, milk & seasonings (I used Season Salt, Pepper, Onion Powder, Garlic Powder & a touch of Cajun seasonings). Pour over ingredients in crock pot, cover & turn on low. Cook for 8-10 hours.
That’s it! Super easy & very good.