Tailgate Food Vol 1: Garnet & Gold Slow Cooker Breakfast Casserole

One of the recipes that’s great for the parking garage (where you can’t grill) or out at an all day event is the Slow Cooker Breakfast Casserole. I absolutely love slow cookers. In my opinion, if you can’t cook on low in one of those the you really don’t have the time to be using it. The Garnet & Gold Slow Cooker Breakfast Casserole is fantastic for the noon kickoffs (like FSU’s home opener against Sanford) and it will feed an army of tailgating fans. I’m not kidding, you’d better have a 5-6 quart slow cooker for the following recipe. It helps to have a cooker that has an insulated carrying case too, but the big benefit of that is in the colder temperatures. Frankly, the heat in Tallahassee is plenty to help keep the slow cooker at temperature for hours.

Heads up! The meats need to be browned before they are slow cooked. So don’t dump them in raw, otherwise you’ll just have some really nasty oil garbage for breakfast instead of a fluffy, slow cooked casserole. Also, please realize that this bad boy is done OVERNIGHT since the cook time is 10-12 hours.

1 dozen eggs

1 cup milk (I like to use 1%)

1 package (32 oz.) of frozen hash brown potatoes.

1 lb of bacon – cooked, drained and cut into pieces.

1 lb of sausage, browned and drained

1 sweet onion – diced

1 red bell pepper – diced

1 gold (yellow) bell pepper – diced

3/4 pound cheddar cheese – shredded (I use sharp, you might want to use extra sharp)

1/4 teaspoon dry mustard

salt & pepper to taste

1.  Layer potatoes, bacon, onions, green pepper and cheese in the crockpot in two or three layers.

2.  Add cheese.

3.  Beat the eggs, milk and mustard, salt & pepper together.

4.  Pour over the whole mixture.

5.  Cook with slow cooker on low for 10 to 12 hours or until eggs are set and thoroughly cooked