I cooked my Egg Casserole for quite a while tonight....10 hours, but I would suggest a max of 8. It got a little dry because I cooked it so long. We were running late getting home tonight! If you let it go as long as I did, no big deal, it will still taste yummy!
Also, if you are vegetarian, you do not have to add the meat! Put in more veggies than I did to fill it out. This can be made with ANY or ALL of your favorite omelet ingredients!
Ok, let's get to the good stuff! Here's the recipe:
1 32 oz. bag hashbrowns
1/2 lb. turkey bacon (use real for more greasy goodness and flavor!)
1/2 lb. turkey sausage (use regular for more greasy goodness and flavor!)
1 onion, chopped
1 bell pepper, chopped (I used orange because I had some left from a meatloaf I made)
12 oz. mushrooms, chopped (I found and bought pre-chopped!)
1 1/2 cups shredded cheese of your liking (I used Gruyere...mmmmm)
2 Tbsp. Olive Oil
1 cup milk
1 tsp. salt
1 tsp, pepper
1 tsp. garlic powder
1 tsp. onion powder
5-6 dashes hot sauce
In a skillet, heat olive oil. Add bacon, sausage, onions, bell pepper and mushrooms. Cook until tender and meat a bit brown.
In a separate bowl, mix eggs, milk, salt, pepper, garlic powder, onion powder and hot sauce.
Spray Slow cooker with non-stick spray. Lay 1/3 of the hashbrowns on the bottom of the slow cooker. Lay 1/3 of your meat/veggie mixture on top of that. Lay 1/3 of your cheese on top of that. Continue this process for 2 more times ending with your cheese on top.
Pour your egg mixture over the top.
Cook on low for 7-8 hours.
TIP: I browned my meat and veggies the night before and put them in the fridge overnight. I also mixed my egg mixture and stuck that in the fridge. I also grated my cheese and had that in the fridge, but since I'm crazy, using pre-shredded cheese is so much easier and a time saver! In the morning, I layered everything, gave the eggs another whisk and poured it in the crock pot. It took me about 5 minutes to get this going this morning! You can do it too!