Popping in to share the 3rd new Crocktober recipe. We love having breakfast for supper around here. And with having our own chickens now, I love having an egg recipe a couple of times a week (either breakfast or supper). I use my 5 quart Crockpot for this recipe so you have plenty of room for the bread topping.
This recipe has major comfort food factor for us and we love to have it when the weather starts to turn colder, which it has. I also love how the zucchini adds just the right flavor to the recipe. And I love another recipe that helps us use up zucchini!
Egg-cellent Slow Cooker Breakfast Casserole
8 eggs, beaten
1 cup milk
1 cup sour cream
1/4 cup flour
1 tsp salt
1 cup sliced mushrooms
1 small onion, diced
1 small zucchini, shredded
1 small green pepper, chopped
1 lb. breakfast sausage, browned
4-6 slices of bacon, cooked and crumbled
1 cup shredded cheddar cheese (we like extra sharp)
6 slices day old bread, crusts removed
Parmesan cheese and garlic salt
In a large bowl, combine the first 12 ingredients (from eggs to cheese) and pour into your greased slow cooker. Butter the crustless bread on both sides and place on top of the egg mixture. Sprinkle the entire thing with parmesan cheese and garlic salt. Cook on low for 5-6 hours or on high for 3-4 hours (checking after 3 hours to see if eggs have set).
We serve this along side some sliced fruit or applesauce.