Egg Casserole

I was going through a little bit of Slow Cooker withdrawal, so I'm happy to bring you another recipe tonight!  This meaty egg casserole was pretty darn good!  My husband really liked it and added syrup to his second helping!  I made the "healthy" version of this recipe, but personally, I think it would have been WAY better if I had not made it healthy!  Oh well, my hips and butt are thanking me right now!  I still enjoyed my meal and will definitely make this again when we have company or a staff breakfast!

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:

Egg Casserole

Ingredients:

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

12 Eggs

1 cup milk

1 tsp. salt

1 tsp, pepper

1 tsp. garlic powder

1 tsp. onion powder

5-6 dashes hot sauce

Directions:

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!