Hello out there!
Hope you all had a great weekend! For Father’s Day, I decided to try out a new brunch recipe for my Dad. I did a ton of research on Crock Pot egg bakes and concluded the majority of them used way too many eggs. I still used quite a few, but way less than a dozen! I think this turned out really well – lots of flavor and plenty filling. I highly recommend this for any special brunch.
I wasn’t sure whether to cook overnight or to just get up and do it in the morning. I ended up putting together the ingredients the night before and layering it in the Crock Pot insert. Then I threw it in the refrigerator and cooked it on high for 4-5 hours starting at 6 am. It worked perfectly and we had a ready-to-eat egg bake by 10:30 am! You could also cook it for 8 hours overnight on low. Whatever jives best with your sleep schedule! I’m just a morning person. 🙂
Prep Time: 30 minutes
Cook Time: 5 hours, 0 minutes
Yield: 5
- 8 eggs, beaten
- 1/2 lb (16 ounces) of frozen hash browns
- 1/2 cup milk
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 1 small broccoli, chopped
- 1 package of shredded cheddar cheese
- salt and pepper to taste
- Non-stick cooking spray
Use a 4 or 6 quart Crock Pot. Spray Crock Pot with non-stick spray. Saute the onion and red pepper on stove. Crack the eggs and beat in bowl adding in milk and salt and pepper. Add a layer of hash browns (half the package). Add a layer of onion, pepper, and broccoli. Add a layer of cheese. Repeat until out of ingredients. Add egg mixture on top and let it seep into layers. Cover and cook on high for 4-5 hours or on low for 8 hours. Blot any water on top (from the frozen hash browns) at end with paper towel. Cut and serve!
Review: This turned out awesome! My Dad and M both loved it too! You could also add other veggies or a meat if you wanted. I could see seitan bacon going well in this and mushrooms too!
