Overnight Egg Brunch in the Crock Pot

With Thanksgiving tomorrow, most of you are probably busy doing some last minute baking or cooking today.  Add this to your list for the end of the day and you will have a hot and really delicious (tasting and smelling) breakfast waiting for you in your Crock Pot upon waking up!  It literally took me less than 8 minutes to assemble it all.  I would suggest not to cook it more than 7 hours on low.  If you have one of those automatic Crock Pots that allows you to set an alloted time for it to cook at either high or low and then it switches itself to warm, use that function.  Either that your you're probably going to want to set an alarm to switch it to low after 7 hours.  I started this at 10pm one night before and was up at 6 and switched it to low at that time and of course it still continues to bake so unless you're ready to eat it right at 8 hours of cooking time, I'd set it for 7 and let it sit on warm for another hour.  Then you won't burn your tongue on it either!!  After we ate this for breakfast, I put the leftovers in individual ziploc snap top containers and put a bunch in the freezer so we have a quick breakfast whenever we want!  I'm sorry some my measurings aren't real accurate.  I'm a dump cook - but I realize not everyone cooks like that so I tried to re-create non-exact measurements from my memory.  :)

Overnight Egg Brunch in the Crock Pot

Ingredients:
1/4-1/3 cups hormel bacon pieces (I found this in a bag at sam's club, Hormel Real Bacon Crumbles)*
2-3 tablespoons dried minced onion
1-1 1/2 teaspoon garlic powder
1 2-pound bag of frozen hash browns
1 cup shredded cheddar chese
1/2 cup shredded mozarella cheese
12 eggs
1 cup skim milk
1 teaspoon dried dill
1/2 teaspoon pepper

Instructions:
Spray a 3-4 quart crock pot with cooking spray.  Layer as follows. 1/3 of the package of frozen hashbrowns, about 2-3 tablespoons of the bacon crumbles (just so you have a nice layer) about 1 tablespoon of dried minced onion, about 1/3 a teaspoon of the garlic powder and 1/3 of each of the shredded cheeses, repeat layers two more times.  In a large bowl combine, eggs, milk, dill and pepper.  Pour over ingredients in the crock pot and turn on low.  Cook for no more than 8 hours on low.  Preferably you would turn on warm after 7 hours.

 

*If you have the bacon and the time to cook it and break it up, use about 6-8 cooked bacon strips and crumble them before you assemble the dish.