Crock Pot Breakfast Casserole
Similar to the oven-baked version, but made in a slow cooker. I haven't tried this recipe yet!
Similar to the oven-baked version, but made in a slow cooker. I haven't tried this recipe yet!
- Carbohydrate 2.89900000229137 g
- Cholesterol 375.440000002705 mg
- Fat 9.82280000124963 g
- Fiber 0.146999998390891 g
- Protein 12.6398000016219 g
- Saturated Fat 3.24452000045466 g
- Serving Size 1 1 Serving (129g)
- Sodium 139.650000013965 mg
- Sugar 2.75200000390048 g
- Trans Fat 1.51976000006925 g
- Calories 151 calories
Step-by-step
- Spray crock pot evenly with oil and spoon evenly hash brown on bottom.
- Crack 12 eggs and mix well in a bowl with 1 cup milk and mustard.
- Cook and drain sausage.
- Add drained sausage on top of hash brown.
- Add cheese and mix into hash browns and sausage.
- Pour egg mixture over everything in pot and try to spread mixture evenly.
- Turn crock pot on low for 6-8 hours.
Cooking times in ceramic slow cookers vary drastically depending on the wattage and age of the appliance, making the six to eight hour window on low a variable range that requires monitoring. Thoroughly draining the cooked sausage before layering prevents excess animal fats from pooling at the base of the insert, which otherwise fries the bottom layer of hash browns into a tough, leathery crust rather than steaming them tender. Whisking twelve eggs with one cup of whole milk creates a custard base that dilutes the proteins just enough to prevent rubbery coagulation during long thermal exposure. Ground mustard acts as an emulsifier due to its phospholipid content, helping keep the dairy fats suspended within the egg proteins as the heat rises slowly. Shredding a block of cheese by hand yields better melting properties than pre-bagged varieties, which are typically coated in cellulose powder to prevent clumping inside the package. Thoroughly greasing the ceramic interior with high-smoke-point oil before adding the potatoes minimizes the adhesion of starches to the porous surface. Allowing the finished casserole to rest uncovered for ten minutes off the heat lets the internal steam dissipate slightly, firming the structure so individual portions hold their shape upon serving. Refrigerating leftovers within two hours in an airtight container maintains food safety for up to four days.
