cooking class
HSN Today Eat! with Allison DuBoise Scutte
Crock Pot Breakfast Casserole
Yields: 6 to 8 servings
Ingredients:
32 oz. of frozen hash brown potatoes with diced peppers and onions
½ lb bacon (have parents fry it until it is crispy before adding to the pot)
2 C. shredded cheese
One dozen eggs
1 C. milk
1 teaspoon of salt
1 teaspoon of pepper
3 or 4 drops of hot sauce
1 teaspoon of dry mustard
- Spray the inside of the Crock Pot with cooking spray. Place the hash browns in the bottom.
- Crumble bacon on the hash browns
- Sprinkle the cheddar cheese on top
- In a bowl, stir together the eggs, milk, salt, pepper, hot sauce and dry mustard. Pour over the hash browns, bacon and cheese.
- Cover with lid and cook on low for 10 hours. In the morning, make some orange juice and serve up a great nutritious breakfast.
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