We’re moving really very soon, so it’s time to use up all of those random refrigerated foods that are hanging out in the far corners of our refrigerator and freezer.  Sometimes, I buy things with these grand ideas in my head and then they never get made, and we end up with say, 2 dozen eggs… or maybe a seven pound bag of chocolate chips from Sam’s Club.

Luckily, the chocolate chips can be packed and move with us to NJ, but those eggs had to go.  So I did what anyone would do and scoured Pinterest for ideas.  I found one that I tweaked a bit based on ingredients we had on hand.

Inspiration:

My results: A LOT of breakfast that even with our large family, we had leftovers for awhile. It filled our big crock pot up to the top- to the point I was nervous about it all fitting in!  And it was super tasty, and customizable as well.  Aaron scooped it out on to a tortilla and ate it with salsa, for example.  But you can also make it your own while cooking it- add peppers to the onions, or omit them both.  Use ham or bacon instead of sausage- or even uncooked ground sausage instead of links.  Really the possibilities are only limited to your imagination.

Crock Pot Breakfast Casserole

Ingredients:
12 eggs
Big bag of frozen hash browns
2 packages of precooked sausage links, chopped into bite sized pieces
1 onion, diced (I thought I’d use two instead of one each onion and pepper, but one looked plenty)
Shredded cheese
1 cup milk
Seasonings to taste (Salt, pepper, garlic, etc)

Spread half of the hash browns on the bottom of the crock pot.   Layer half of the sausage, onion, and cheese.  Repeat with the second half.
Whisk the eggs with the milk and seasonings, and pour slowly over everything already in the crock pot, letting it soak in.  Cook on low for 6-8 hours.

This is how it looks, fresh out of the crock pot in the morning.  Enjoy!!