Two weeks ago I announced a pretty sweet contest here on my blog. West Bend Housewares (who are celebrating their 100th anniversary this year) gave me one of their Versatility 6 Quart Slow Cookers to give away to a lucky DudeFoods reader. I was amazed to receive well over 100 entries, and even though I wish I could go all Oprah on you guys and give a slow cooker to everyone who submitted a recipe I had to pick one winner, and that winner is Courtney C. who submitted a recipe for breakfast casserole. West Bend Housewares was even cool enough to hook me up with a Versatility Slow Cooker as well so I could make the winning recipe, and this past weekend I did just that.
Why did I pick her submission as the winner? A few different reasons actually. First of all, I absolutely LOVE breakfast food. Second, it was fairly straightforward and didn’t require many ingredients. I’m all for trying new things, but no offense, I wasn’t about to go out and buy a ton of spices just to make the winning recipe. Aside from that though the sausage and bacon in the breakfast casserole needed to be pre-cooked, which gave me an opportunity to try out the fact that the heating base of the slow cooker also doubles as a griddle.
You don’t even have to eat the dish like a regular casserole if you don’t want to. In the past 24 hours I’ve eaten one chunk with just a fork like you would with a normal casserole, I ate some more of it between two pieces of toast like a sandwich and then ate even more of it wrapped up in a tortilla with sour cream. Congrats Courtney! Your slow cooker is in the mail!
- 1 bag (32 ounce size) frozen southern style hash brown potatoes
- 1 pound bacon cut into pieces, fried and drained
- 1 pound sausage, crumbled, browned and drained
- ½ cup diced onions
- 1 green bell pepper diced
- ¾ pound cheddar cheese (the recipe called for diced, but I used shredded cheese and it worked just fine)
- 12 eggs
- 1 cup milk
- ½ teaspoon dry mustard
- salt & pepper
- Layer the frozen potatoes, bacon, sausage, onions, green pepper and cheese in the slow cooker in two or three layers. Finish up with cheese on top.
- Beat the eggs, milk and mustard, salt and pepper together and pour over the whole mixture.
- Cook on low for eight to ten hours.