Nicole’s Crockin’ Breakfast Casserole
Merry Christmas from the Crockin’ Girls! We gave a gift for you that can’t be wrapped up and put under the tree- it’s a stress free Christmas...
A slightly spicy alternative to stuffed peppers. I combined a few ideas from other recipes and added a few of my own.
Add a little kick to your next party! I've been told this spicy queso taste a lot like the skillet queso you get at Chili's. It's delish!
A Crockin’ Christmas with our tiny crockers assisting us... can’t get better than that! We love this breakfast casserole recipe for Christmas morning because we don’t like to miss a minute of the festivities (also translates to crazy family moments) stuck in the kitchen! Waking up to Santa’s surprises AND a yummy casserole in the crock makes Christmas morning enjoyable! After things settle down a bit you can get the corn chowder in the slow cooker for a relaxed take on lunch or dinner!
Used 6-quart slow cooker
- 1 Pound Breakfast Sausage
- 8 Ounces Diced ham
- 1/2 Cup Fresh chopped mushrooms
- 1 Cup Chopped onions
- 1 Can Rotel
- 18 Eggs
- 1 Cup Cheese
- 1 (32oz) Package Hash browns
- Salt and pepper to taste
- Fresh baby spinach (a couple of handfuls)
Lightly brown breakfast sausage (it should still be partially raw..just brown enough to crumble the meat)
Layer half of the hash browns in the bottom of slow cooker, followed by 1/2 of sausage and 1/2 of ham. The next layer will be all of the baby spinach, the mushrooms, and onions.
Repeat the first 3 layers (hash browns/sausage/ham), and then top with a can of rotel.
Whisk the 18 eggs in a bowl, then pour over top.
Sprinkle cheese over top of casserole and cook on low for about 8 hours!
Leave a Review
You must be logged in to post a comment.