Crockpot Breakfast Casserole

I don't have a picture of this one -- but just imagine an egg casserole :)

1 dozen eggs
1 cup milk
1 (32oz) package frozen hash brown potatoes
1 lb cooked meat - sausage, bacon, or ham   (I've actually made it using a mixture of 2 meats before too)
1/2 cup onions, chopped
1 green pepper, chopped (optional)
3/4 pound cheddar cheese, shredded
1/4 tsp dry mustard
salt and pepper to taste

Using a crockpot that is at least 3 quarts, start layering the potatoes, onions, green pepper, and cheese, in about 2 or 3 layers each.
In a large bowl, beat the eggs, milk, mustard, salt, and pepper together.
Pour over the ingredients already in the crockpot.
Cook on low for 10-12 hours, until eggs are set and thoroughly cooked.


My review:  I took this in to work as a birthday brunch treat, and everyone loved it.  You can add any veggies you would like to it, I imagine some fresh spinach would be good.  It's great because you can prepare it before bed, and it's ready in the morning!  Served with some bagels and fresh fruit, this was a great brunch!  It's also a great dinner!!

Crustless Mushroom and Feta Quiche

I'm baaaaaaaack!  I apologize that I've been hiding behind loads of wedding planning, school, work, and LIFE, but I'm hoping to be back in action!


When I made this recipe, I cut it, and only made a 3rd, which filled my two small casseroles you see in the picture.  I'm going to give you the recipe sized for a 9x13 pan, so you can make it for a brunch or for more than 2 people, like I was.

18 eggs (yes, 18  -- they're good for you!  and this is serving lots of people!)
4 tbsp milk, cream, or half and half
1 pound mushrooms, washed and sliced
1 small onion, diced
Olive oil
1 1/2 cups crumbled feta cheese (use the reduced fat -- I think it has a better flavor!)
2 tsp Lawry's season salt
Pepper (fresh ground or the powdery stuff)

Preheat your oven to 375 degrees F. 
Spray a glass or pottery 9x13 dish with nonstick spray.  (Don't use a metal dish -- gives the eggs a funny taste!)
Heat some olive oil in a saute pan.
Once heated, add the mushrooms and onions, and saute them for about 5 minutes, until the mushrooms are brown and the onions are soft.  Drain any liquid off the vegetables when finished cooking.
Spread your mushroom mixture over the bottom of the pan.  Cover with the crumbled feta cheese.
Beat the eggs in a large bowl with your milk (cream or half and half), season salt and pepper.
Pour over the mushroom mixture in your dish, and then stir if necessary to make sure the mushrooms and cheese are distributed evenly and deliciously. :)
Bake for 45 minutes.  Make sure the eggs are set, and the top will be starting to brown.
If you like, top with a little extra cheese on top -- I used just a small sprinkle of mozzarella.

My review:  Yummy!  What a delicious easy recipe that was fun to make, and delectable to eat!  I made this for a friend and I for dinner, and we both agreed that it was very good.  You could add more vegetables, too, if you like.  I think it would be good with some broccoli or zucchini.

Breakfast Burritos!

This makes 2 burritos, so adjust to fit your crowd.  I usually make enough for 2, then refrigerate half to have the next morning.  This particular one contains mushrooms, red and green peppers, turkey sausage, and tomato.  I don't think I've ever made them the same way twice!


2 eggs
3 tbsp milk
1/4 tsp Tabasco sauce
1/4 tsp season salt
Sausage, ham, or bacon (cooked)
Your choice of sliced and diced veggies: green pepper, red pepper, onion, mushroom, tomato, baked potato, broccoli
2 burrito size tortillas
Cheese, if desired (American or Cheddar Jack are my faves)
Salsa if desired

In a tablespoon of olive oil, saute your veggies.  While they are cooking, crack your eggs into a bowl.  Add milk, tabasco, and season salt.  Whisk those puppies until the yolks are broken and your egg mixture is fluffy.  When your veggies are close to being cooked, add in your choice of meat.  Let the meat and veggies heat up.  Once everything is heated, add in your egg mixture and scramble.  When your eggs are fully cooked, top with cheese.  After your cheese is melted, split in half on a warm tortilla (microwave for 10 seconds).  Roll up and enjoy! 

Tip:  Saute your veggies and cook the meat the night before.  This leaves less preparation for the morning, and you can get out the door faster!  You can chop everything up and refrigerate in a container.  In the morning, just throw into your omelet pan to heat up, and then add your eggs!

My review:  These are so good, and a lighter version than what you can find at a fast food restaurant, not to mention CHEAPER!  I usually use whatever leftover veggies I may have from the night before.  It's a nice quick breakfast to start your day!

Red Beet Eggs

In true PA dutch form, I must include a recipe for red beet eggs. I love red beet eggs, but it's a taste I've only just recently began to appreciate. For years, I was convinced they were gross. Now, I love them. and I'm typing this as I have a bunch cooking away on my stove.

First, you gotta boil some eggs. Which isn't hard, but I never knew the "proper way" to do it until recently. So, I'm going to explain that too. Cuz if I didn't know, there's gotta be someone else who doesn't know, too, right?

10 eggs
1 (15 oz) can sliced beets
1 onion, thinly sliced (you don't need this)
1/4 cup white sugar
1/2 cup vinegar

Begin by boiling your eggs. It helps to use old eggs. Don't use ones that you just bought at the store, give them at least a week. Place the 10 eggs in a saucepan and cover with at least an inch or two of water. Put on the stove on high until they boil. Boil for one minute, then cover and remove from heat. Let sit with the lid on for 10-15 minutes. Then place them in cold water, and peel when you're up to it.

While they are chilling out, you can start making your beet juice!

Drain the juice from the beets into a small saucepan. Add the sugar and vinegar. Put your beets and onions into whatever container you plan to put the eggs into. Once your eggs are peeled, you can throw those in with the beets and onions.

Put the beet juice on the stove on high until it comes to a boil. Then, reduce the heat and let it simmer for 15 minutes. Then pour it over your egg, onion, and beet mixture.

Seal your container and refrigerate. Refrigerate them for at least a day, but 3 days is recommended for them to get the full flavor. They last about a week in the refrigerator.


My review: Duh, I love them. They are even better if you do the beets homemade, but I draw the line there. I have never tried, but maybe someday. I've heard it's messy and not totally worth the hassle. Who knows. I just know that these are good, and definitely a hit at potlucks. Enjoy!