A delicious breakfast casserole adapted from a popular slow cooker recipe so it cooks just as well in your oven. Simply choose your cooking mode!
- 1 packet (30 oz size) Frozen hash browns, thawed
- ½ pound Bacon, cooked and crumbled
- 1 pound Breakfast sausage, browned and crumbled
- ½ cups Green onions (about 3), white and green parts thinly sliced
- 1 Diced green pepper sautéed in sausage fat
- 1 Medium onion, diced and sautéed in sausage fat
- Butter (to grease the pan)
- 2 cups grated cheese, such as cheddar or colby jack
- 12 Eggs
- 1-¼ cup Milk
- ¼ teaspoons Dry mustard
- ½ teaspoon Salt
- ½ teaspoon Fresh cracked pepper
Grease an 8x11x3 lasagna pan with butter.
Mix everything except the cheese, eggs, milk, dry mustard, salt and pepper. Mix well.
Scramble the eggs with the milk, dry mustard, salt and pepper. Whisk well to ensure there are no sections of egg white or yolk only in the pan.
In the prepared baking dish, layer the mixed ingredients in two layers, with half the grated cheese in the middle and the other half on top. Finish assembling the casserole dish by pouring the egg mixture evenly over the top, taking care to move the pouring bowl as you go to distribute it throughout the dish.
Bake at 350°F for 1 hour. The sides should start to brown and you should see slight bubbling all over, including the middle parts.
Leave to cool for about 10 minutes so that any liquids that have been somewhat separated in the heat of cooking can be reabsorbed.
• I recommend using a deep (3 inch) lasagna baking pan to make sure the whole pan holds.
• Cooked ingredients can be prepared ahead of time so that only assembly is required before cooking.