6 Make-Ahead Breakfasts for the Non-Cook

So the next recipe was a combination of two that I found. I used my crock-pot (and one of those great liners), mixed it up the night before and then let it cook all night long. I have to admit, the first time, I woke up a couple of times to check on it. But it did work GREAT. I would recommend having the cock-pot shut down after 8 hours and just keep warm, though. Also good to know, the recipe is pretty forgiving, so use the ingredients that best suit your family.

CrockPot Breakfast

1 lb. ham, bacon or sausage: cooked and diced
1 package (8 oz) sliced mushrooms
butter, salt, pepper
16 eggs
1 cup half/half (or milk)
1 can (10 ¾ oz) condensed cream of mushroom soup
fresh chopped chives
4 Italian plum tomatoes, quartered, sliced
2 cups shredded Cheddar cheese (8 oz)
16 oz. hash browns, frozen

Use a CrockPot liner. Layer the frozen hash browns, meat of choice then cheese, mushrooms and tomatoes, then repeat.
Mix together the eggs, half/half, salt, pepper, chives and soup. Pour over the layered ingredients. Cook and low for 8 hours. Then reduce to warm.

[adrotate banner=”82″]