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



  1. Beat all of the eggs until well blended.

  2. Next, mix in milk and garlic clove, mustard, 1 tsp salt & 1/2 tsp pepper. Put it aside.

  3. 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.

  4. Next sprinkle 1/3 of the maple sausage.

  5. It’s now time to top with 1 cup of cheese.

  6. Repeat the layering 2 more times to have a total of 3 layers….the top layer should be cheese.

  7. 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)


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