Crock pot breakfast casserole

It's Mother's Day weekend! My mom is hosting a Mother's Day brunch on Saturday. She's making ham and some other stuff. Since its brunch, I thought eggs and hash browns would be a nice accompaniment.

Actually, this recipe goes back to a high school Facebook friend who posts recipes all the time. I love it. Most of the stuff I wouldn't make in a million years, but everything always looks tasty. Then not too long ago, a recipe caught my eye - a crockpot breakfast casserole! Genius.

Every year, our staff hosts a volunteer appreciation breakfast. Every year, I cop out and bring donuts, water, juice, or something totally lame. So when the crockpot breakfast casserole popped up, I was totally on board. But then I started worrying, what if it's no good? I'd better try it out first but I can't eat a dozen eggs like the recipe calls for! Lo and behold, my mom is hosting brunch. Perfect occasion and a good amount of people.

Now the original recipe, calls for sausage. I love sausage but since some of my parent volunteers are vegetarian, I've been thinking of putting in spinach instead. Then for recess treats yesterday, there were these wonderful broccoli and potato frittatas. Bam! Don't you just love when inspiration strikes you at just the right time?

I made a quick stop at Trader Joe's and picked up 2 dozen eggs, 2 bags of frozen hash brown potatoes, 2 bags of frozen broccoli florets, 2 blocks of cheddar cheese, mushrooms, milk, and the rest of my usual grocery items.  Now, let me just clarify that I bought double of everything to make one breakfast casserole tonight, and another on Wednesday night for the volunteer breakfast.

Man, I had high opens for this one!  Unfortunately, the eggs were a dirty brown color from the mushrooms and all the edges and the bottom were burnt.  Cooking on low overnight for 8 hours did not work out.  I don't know if I'd try this again in the crockpot.  Maybe in the oven.  Such a shame!

Crockpot Breakfast Casserole
Adapted from Iowa Girl

Ingredients:
20 oz bag frozen hash browns
1/2 c shredded cheddar cheese
1/2 c shredded mozzarella cheese
8 oz mushrooms, sliced
2 c broccoli florets
12 eggs
1/2 c milk
1/2 t salt
1/4 t pepper
1/8 t garlic powder

Directions:
1. Spray a large crock pot with non-stick spray then place half the hash browns into the bottom. Layer in half the mushrooms, half the broccoli, and half the cheeses. Repeat.
2. In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder, then drizzle over top. Cook on high for 4 hours, or low for 8 hours, or until eggs are set.