This recipe is delicious however, you can elevate it to a higher degree by increasing the ingredient quantities and then cooking the dish in a crockpot for a night. The potatoes should be increased to 32oz (cubed hashbrowns) 12 eggsand 3 cups of of shredded cheese. 1 cup of milk 1 cup diced onion 1 cups chopped fresh green pepper, and one cup of sausage, ham bacon, canadian bacon, or any other combination you like. In your slow cooker, cook for between 10 and 12 hours. It is possible to add nearly any ingredient to this recipe. And it’s done at the time you get up in the early morning. It is important to note that the Smart Crockpot cooks too hot So if you’re making use of this device, decrease the cooking time.
We cooked this over the weekend, with some tweaks as well as suggestions from other reviewers. I cooked the hash browns in butter along with the fresh green onion, garlic fresh, and bacon pieces. I placed them into the pan’s bottom and then poured the egg mixture over it (added some of Lawry’s Seasoned Salt to the egg mixture as well). I also added Kraft Mexican cheese with peppers instead of cheddar. It was delicious and received praise from the family, even my foodies!
Ingredients
1/2 1 lb bacon chopped
1 medium onion cut into pieces (1/2 cup)
1 bag (30 1 oz) frozen country-style hash brown potatoes shredded Thawed, dried, and patted dry
2 cups shredded Cheddar cheese (8 oz)
1 cup of grated Parmesan cheese
9 large eggs
1 1/4 cups milk
1 container (8 oz) sour cream
1 teaspoon salt
1 teaspoon of ground mustard
1/4 teaspoon of pepper
1 cup of cornflake crumpled panko bread crumbs
2 tablespoons margarine or butter and melt
Steps
1 Preheat oven to 350°F. Spray 13×9-inches (3-quart) the baking glass dish using cooking spray.
2 In a 10-inch skillet Cook bacon and onions at medium-high for 10 minutes, mixing frequently until bacon is crispy and the onion is soft and then drain on paper towels.
3 In a large bowl, combine bacon mixture along with the potatoes and cheeses. Spoon into baking dish. In the same bowl, beat eggs milk, sour-cream, milk salt, mustard, and pepper using a an electric whisk or fork until mixed. Pour over potato mixture.
4 Bake covered for 35 minutes. In a small bowl, mix cornflake crumbs with butter. Sprinkle over casserole. Bake for 10 to 15 mins longer, or until a knife into the center is clear.