Sunday mornings are really rushed. You know how it is. First chores, then kid’s baths, diaper bags, snacks, food for the after church potluck, and getting it all out to the car…
And then you’re driving down the road and a voice pops up from the back seat. “Mom, can I have some foooood?”
Ugh. You can’t forget breakfast when you have kids. It just doesn’t work.
So, I’ve been experimenting with slow cooker breakfasts. I really like this one, because it incorporates carbs (potatoes), greens (spinach is my fave), and protein (sausage and eggs). It’s a pretty balanced, one pot meal.
The thing that always frustrates me so much about many slow cooker dishes, is that you basically have to cook all the ingredients before you put them in the slow cooker (you know, sautée the onion, fry the sausage), and that just kind of defeats the whole purpose of using the slow cooker. Um HELLO, it’s suppose to be saving me time, and preferably, dish washing as well.
So, with the exception of par boiling potatoes, which you can totally skip if you use frozen hash browns, Everything in this dish goes into the pot raw. No pre cooking required.
If whipping this up the night before frees up so much time in the morning that you don’t know what to do with yourself, may I suggest that Gluten Free Fritters would be a perfect sweet side to accompany this savory dish? Love those apple fritters!
So, here you go.
Slow Cooker Breakfast Casserole
- 2 potatoes, chopped and parboiled (or 2 cups frozen hashbrowns)
- 2 T. minced dry onion (or 1/2 cup chopped, fresh onion)
- 1/2 pound sausage
- 8–12 eggs, beaten
- 1/2 cup milk
- Optional add ins: mushrooms, spinach, broccoli, bell pepper, green chilis
- Layer potatoes in the bottom of a buttered crockpot. Sprinkle with minced onion.
- Chop parially frozen sausage – or if it’s not partly frozen, just do your best – and sprinkle on top of potatoes and onions.
- Add copped broccoli, spinach, bell peppers – or whatever sounds good.
- Beat eggs and milk together and mix with salt and pepper to taste, and pour over top.
- Cook on low for 8-10 hours.
- Serve with salsa and avocado (optional of course, but delicious!