I am so excited! This post marks my first one to participate in the Secret Recipe Club! For those who aren’t familiar with the Secret Recipe Club, it is a group of bloggers who are assigned a new blog to discover and make a recipe from and share. It helps for me to find new blogs and to tell you all about them, not to mention try some new recipes out! I cannot wait to see who had mine this month and what they chose to make.
For my first assignment, I got to check out all the recipes that The Burnt Apple has to offer. I really enjoyed pursuing her recipe index as she focuses on healthy, budget friendly and recipes that can be worked into a busy schedule. She has 3 kids and a husband with special dietary concerns, so her focus on healthy and in a hurry. The recipe I chose is her Crockpot Breakfast Casserole since I don’t use my Crockpot near as much as I should. I loved the idea of waking up to breakfast already cooked for me, like having a butler. She has a plethora of recipes on her website to choose from, it was honestly difficult to decide what to make. Some others that sounded amazing: Sweet Potato and Black Bean Quesadillas, One Bowl Taco Salad, Pumpkin Chocolate Snack Cake, Under an Hour Cinnamon Swirl Bread, Lightened Up Texas Sheet Cake, Baked Chocolate Donuts, Crockpot Creme Brulee French Toast , a kid friendly section with things like Peanut Butter and Jelly Bites and even a craft and kid related portion (I definitely want to try the Cinnamon Pinecones because I’m ready for fall!). Check out all she has to offer!
I really liked the idea of a Crockpot Breakfast Cassarole. Throwing everything in the night before, waking up on a Sunday morning and not having to do anything at all but serve it and eat it. We have a small family so the leftovers can be eaten refrigerated and eaten throughout the week. I also appreciate a breakfast meal that is gluten free. This recipe is perfect for school nights, or when you have family in town really any occasion. It’s pretty versatile as well. Next time I think I’ll make it with cooked sausage and put the casserole inside a tortilla for a easy breakfast taco. Side note, this made me completely realize I need to utilize my Crockpot more.
Recipe adapted from The Burnt Apple
- 14 eggs
- 1 cup milk
- 2 pounds shredded potatoes or hashbrowns
- 2 cups cooked and chopped bacon, ham or sausage
- ½ cup diced sweet yellow onions
- 3 cups Shredded Cheddar Cheese
- ¼ teaspoon dry mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon garlic salt
- 1 tsp salt & ½ tsp of pepper per layer of potatoes
- In a bowl, whisk together the eggs, milk, mustard, garlic powder and garlic salt and set aside.
- Layer half of the potatoes in the bottom of the crockpot. Generously salt and pepper the potatoes. Layer half the meat, half the onions and half the cheese on top of the potatoes. Repeat another layer.
- Pour the egg mixture from the bowl evenly on top of the potatoes, meat and onions. and it should seep down into the potatoes.
- Put the crockpot on the low setting. For refrigerated hash browns, cook for 6-7 hours. For frozen hash browns, cook for 8-9 hours.
- Casserole is finished when eggs are set. Serve with salsa if desired and fresh fruit.
Make sure to check out all of the recipes from the Secret Recipe Club swap today!