The holiday season is upon us, and that means big meals, crowded ovens, and many mouths to feed in our home. I don’t know about you, but Christmas morning shouldn’t be chaotic in my book. Don’t get me wrong, I love the noise and craziness of kids and presents, but I want to enjoy that chaos…the chaos I would rather avoid is the one where I’m stuck in the kitchen whipping up breakfast or brunch for everyone while they are out there enjoying their gifts and hot chocolate.
One way to cut down my time in the kitchen is with a slow cooker breakfast. Instead of scrambled eggs, with a side of sausage, bacon and hash browns (all cooked individually) why not throw it all in a slow cooker, add some cheese and bell pepper and there you go!
Here’s what you’ll need:
- 1 – 30 oz. bag frozen hash brown potatoes
- 1 lb. bacon, cooked, drained, crumbled
- 1 lb. ground pork sausage (I use Jimmy Dean), cooked and drained
- 1 bell pepper, diced
- 2 cups shredded cheese of your choice (sharp, cheddar, colby jack, pepper jack)
- 1 dozen large eggs
- 1 cup milk (2% or whole)
- 1/2 cup green onion, sliced
- salt & pepper to taste
The first thing you will want to do is cook up your meat. Before I cook my bacon I cut it up into small pieces, makes it a little easier to work with. Make sure to place your meat on a paper towel lined plate to soak up any excess grease. If you aren’t preparing your casserole right away, simply put your meat in a Ziploc bag in the refrigerator until your’re ready.