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Crockpot Breakfast Egg and Sausage Casserole

Crockpot Breakfast Egg and Sausage Casserole

No dry mustard? Leave it out. Go lightly when you sprinkle salt and pepper on.  Turn this on before bed and it will be ready to eat Easter morning. I like to thaw the hash browns a bit, but the Eastern Hills reader who shared the original recipe said he “just pours them straight from the bag.” Here’s my adaptation. You can substitute bacon for the sausage.

Crockpot Breakfast Egg and Sausage Casserole

2 pounds frozen shredded hash browns
1 pound sausage, cooked and crumbled
1 bunch green onions, finely sliced, both white and green parts
1 pound shredded cheese
12 eggs
1/3 cup milk
1/4 teaspoon garlic powder
1/2 teaspoon dry mustard
Salt and pepper

Spray 6-quart slow cooker/crockpot. Layer 1/3 potatoes on bottom, sprinkle with salt and pepper and top with 1/3 sausage, sprinkle with salt and pepper, add 1/3 onions and cheese, sprinkle with salt and pepper. Repeat layers 2 more times, ending with cheese. Whisk eggs, milk, garlic powder and mustard. Cook on low 6-8 hours or high 4-5.

From Reader’s Kitchens

Bridgetown Finer Meats turkey salad. I enjoy chatting with Richard Hoehn and Brian Brogran about their famous turkey salad here on the West Side of Cincinnati. For years, readers have asked me for a clone. And for years, I get the same answer: a chuckled “no”.  I respect that this recipe is proprietary but a while back, a reader wanted it to send to her daughter in the Navy, hoping the chef there could recreate what was her favorite turkey salad from home. Bridgetown softened up and gave me ingredients, but no amounts.  They sell a whopping 300 pounds of it a week and make it several times so it’s always at the peak of freshness. I sent the information to Embeth B., who then sent it to her daughter. The reply I got was this: “With your help, a recipe for a “close second” was created and our daughter in the Navy says to her “it tastes like something from home”! Of course, it’s not the real deal, but close enough for her daughter to enjoy a taste of the West Side a long way from home.

 

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5 comments

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    1. Rita Heikenfeld

      Thanks, Ramon,
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