Crockpot Breakfast Casseroles are a terrific idea for camping
or holiday breakfasts for a crowd when ovens are not available for baking or
are being used for other foods for later in the day…. or for when you just don’t
want to be cooking breakfast while everyone else is enjoying the morning.
I must admit I was skeptical when I first saw these… I am a
baked casserole kinda gal… I’d rather prepare the casserole in advance and bake
it… but always open-minded when comes to trying new things in the kitchen.. I
tried it and … I liked it!
It was quick and easy.. and I must say waking up to the
smell of breakfast already made was very nice.
I read lots of recipes.. I mean LOTS.. and read probably a
hundred reviews and comments… and most were very much on the mark as far as up
sides and down sides to making this.
Here is a recap .. take note carefully… this recipe may or may not be
for you… depending on your reasons for trying it or your preferences.
TIPS
First … let’s start with the Pros…. This was an excellent
breakfast for casual activities like camping..
can’t say anything negative about it.. it is perfect… easy to do up
ahead and let cook on its own. Also
great for keeping hot.
I stress casual dining… because for holidays, I’m picky about what I
serve… and I personally like the look of a casserole… BUT… and I stress the but
here… the taste and texture of a baked casserole with the same ingredients and
this is virtually the same… so here’s where preference matters…
There really are only two Cons here…. in a casserole dish…
say a 9 x 13 pan.. it’s easier to cut squares of the casserole than trying to
cut it out from a crockpot… but.. here again… not everyone serves a casserole
cut.. a lot of people just scoop the casserole out.. so this Con may or may not
apply to you.
The biggest Con… and it is a big one… a lot of recipes say
to cook it for anywhere from 8-12 hours on low (depending on the recipe you
read)… and almost ALL the complaints in their comments and reviews said the
same thing.. the casserole either burned or was way too dry. The chorus of reviews all sang the same
tune.. cooking time was way too long. Based
on my experience.. I agree whole heartedly.
Why is this a Con you might ask…. well… an 8 to 12 hour
cooking time works well when putting it together before bed and going to bed
and waking up to breakfast done in the crockpot.
However… the cooking
time really should be about 6 hours MAX.
I cooked mine for 6 hours on low.. my crockpot’s low setting is slow to
get started… I have another crockpot that heats up quickly and 5 hours with
that pot would be the Max. You must know
thy crockpot to decide how long to cook your casserole. AND you would either have to have a timer
that shuts the pot off for you or plan to go to bed late and get up mighty
early to turn it off. Again you have to
decide if this works for you.
About the complaints that the casserole was dry (aside from
over cooking issues) .. almost all agreed the other recipes had too many potatoes…
from looking at the recipes.. I agreed and cut back on the amount… the amount listed in my recipe worked well. If you use a brand that has a larger bag..
don’t use all of it.. just eyeball the cut-back. My casserole was not dry.
And finally, a lot of comments for some of the recipes
complained the casserole was bland.
This is completely a personal preference… it’s no different than a baked
casserole. Make it like you prefer it..
If you’re not into onions and peppers in your breakfast
foods .. leave them out… if you like a kick with your breakfast… use a bit of
cayenne in your egg mixture… or use a
spicier sausage… or maybe chop a jalpena pepper into the potato mixture.
When you cook the breakfast sausage, remove it from your
skillet with a slotted spoon, don’t drain on paper towels, you want some grease
to cook into the potatoes in the crockpot.
You can use chorizo for a Mexican take on this recipe… but
chorizo is far greasier than the regular breakfast sausage.. so be sure to
drain the cooked chorizo on paper towels after cooking it and before placing it
in your crockpot.
That brings me to two things I did with my casserole… I
tossed some shredded cheese in with my potato mixture to make sure the cheese flavor
got down to the bottom… and I also tossed extra peppers and onions into the
potatoes… commercial blends of O’Brien Potatoes don’t, in my opinion, have
enough peppers and onions… but using them gives cooking this a quick start to
your prep.
Use whatever cheese you prefer… Monterey Jack, Colby Jack
and cheddar all work well.
If you plan this for a holiday breakfast.. do a trial run on
a weekend to try it out… I think this worked well and tasted great. I had leftovers for during the week.. a quick
nuke and breakfast was made.
This will serve about 8, depending on portion size.
I hope you find this is for you!
All you need:
1 bag (28 oz.) Oreida O’Brien Potatoes
¼ cup diced red pepper
¼ cup diced green pepper
¼ cup diced onion
1 pound bulk breakfast sausage, cooked and crumbled
3 cups shredded cheddar cheese
12 eggs
¼ cup Fat Free Half and Half
Cooking oil spray
All you have to do:
Spray the crockpot with cooking oil spray.
Toss the potatoes, diced peppers, diced onions and ½ cup shredded
cheese in a bowl.
Place the potato mixture into the crockpot.
Layer a cup of shredded cheese on top of the potatoes.
Layer the cooked and crumbled sausage on top of the cheese.
Layer the remaining cheese on top.
In a large bowl, beat the eggs and Fat Free Half and Half.
Pour the egg mixture over the layers in the crockpot.
Put the lid on the pot and set it on low. Cook for 5-6 hours until cheese begins to
brown and the casserole is bubbly.
