Sunday, August 10, 2014
crockpot breakfast casserole
Ingredients:30oz bag frozen hash browns
1lb sausage, browned & drained
8oz shredded cheddar cheese
8oz shredded mozzarella cheese
6 green onions, sliced and divided in half
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1lb sausage, browned & drained
8oz shredded cheddar cheese
8oz shredded mozzarella cheese
6 green onions, sliced and divided in half
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
- Spray a large crock pot with non-stick spray then place half the hash browns into the bottom. Layer in half the cooked sausage, half the cheeses, and half the green onions, then repeat hash brown, sausage, and cheese layers.
- In a large bowl, whisk together eggs, milk, salt, and pepper, then drizzle over top. Cook on high for 4 hours, or low for 8 hours, or until eggs are set. Serve with remaining green onions, salsa, or guacamole.
citrus curd
Whisk together until pale in color:
3 large eggs
1/3 cup sugar (adjust as needed for sweeter or sourer fruits)
Zest of 2 fruits
Add:
1/2 cup fruit juice
6 tablespoons butter, cut into chunks
Cook on medium-low heat, stirring constantly, for 6-10 minutes or until thickened. Remove from heat and sieve, if desired, before pouring off into storage containers and refrigerating. Keeps approximately one week under refrigeration.
