Food & Cocktails
Chrismukkah Crockin’: Breakfast Casserole
There’s nothing better than snuggling in with comfort food. A breakfast casserole made in the Crock-Pot is the perfect nosh for a holiday morning. The following is a recipe for a casserole that is sure to become a favorite.
You can always make the without the meat to make it friendly for vegetarians. Serve the meat as a side. If you aren’t into sausage, go with bacon or ham. Don’t forget to pair the dish with your favorite sparkling wine.
Crock-Pot Breakfast Casserole
1 dozen eggs
– 1 cup milk
– 2 lbs of hash brown potatoes.
– 1 lb of maple sausage
– 1/2 cup chopped green onions
– 3 cups shredded cheddar cheese
– 1/4 teaspoon mustard
– 1 clove of garlic
– 1 tsp sea salt & 1/2 tsp of pepper
Beat all of the eggs until well blended.
Next, mix in milk and garlic clove, mustard, 1 tsp salt & 1/2 tsp pepper. Put it aside.
Layer potatoes (season each potato layer to taste …..a pinch or two of sea salt and pepper) then sprinkle 1/3 of the green onions.
Next sprinkle 1/3 of the maple sausage.
It’s now time to top with 1 cup of cheese.
Repeat the layering 2 more times to have a total of 3 layers….the top layer should be cheese.
Use your egg mixture to pour over the layers. For refrigerated hash browns, cook for 6-7 hours on low. For frozen hash browns, cook for 7-8 hours on low or until eggs are set.
Wine pairing suggestions:
Domaine Zinck Rose Crémant d’Alsace (France)
Mionetto Prosecco Brut (Italy)
Anna de Codorniu Blanc de Blanc Cava (Spain)