Crock Pot Breakfast

Ingredients:

1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

Directions:

1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add:

chunks of sourdough bread
diced chiles
salsa
diced green onions
mushrooms
green peppers
green onions
ham
bacon

Party Potatoes

Ingredients

8-9 medium potatoes, peeled and diced in cubes
1 pkg. ranch dressing mix
1 cup sour cream
1/2 cup mayonnaise
8 oz. cream cheese, softened
1 tsp. Worcestershire sauce
2 cups shredded cheddar cheese
5-6 slices of bacon cooked crisp
1/2 tsp. seasoned salt
1/2 tsp. black pepper
salt for cooking potatoes in

Direction

Peel and dice the potatoes. Place in a pan with enough salted water to cover them. Bring up to a boil, then turn down to low and cook only long enough to get them slightly tender. If you get them too soft, you will end up with mashed potatoes. 

Pour potatoes into a colander and drain well. Place back in the pan and mix in softened cream cheese, sour cream, mayonnaise, ranch dressing mix, seasoned salt, and black pepper.   Pour into a 2 quart casserole you have sprayed with nonstick cooking spray.

Top with the shredded cheese and the crumbled crisp cooked bacon.  Place in a preheated 350 degree oven for 30 minutes.  If you prepared this ahead and it was refrigerated, take it out and place it on the counter about 30 minutes ahead of time to come to room temperature before you put it in the oven.