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!
Breakfast Casserole Recipe
- 32 ounces frozen southern style hash brown potatoes
- 1 pound bacon fried and diced
- 1 pound sausage browned and crumbled
- 1/2 cup onions diced
- 1 green bell pepper diced
- 12 ounces cheddar cheese shredded
- 12 eggs
- 1 cup milk
- 1/2 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.