Set it and forget it. This slow cooker hashbrown egg bake is a crowd pleaser.
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Who doesn't love a prep ahead meal that you can set and forget?! Whenever we're having company I'm always looking for recipes that I can make or prep ahead of time and do minimal work the day of. While I love being in the kitchen, I love being able to interact with and enjoy my family and friends more! So this prep ahead, slow cooker hashbrown egg bake is the perfect brunch solution - and boy, was it a crowd pleaser - even our nephew, Jackson, a renowned picky eater, couldn't get enough!
This post is about so much more than just a recipe. We've decided it is the perfect opportunity to introduce you to a very special nephew of ours and bring awareness to a very rare genetic syndrome. Read on to meet Jackson James and get the recipe for his new favorite egg bake!
This past Memorial Day weekend was also my mother-in-law and brother-in-law's (pictured above) birthdays which gave us the perfect excuse to get the whole clan together for a Sunday Brunch! The night before, I cut/mixed the vegetables and stored in a ziplock bag in the refrigerator overnight so they'd be ready to throw in the slow cooker the morning of. I also cooked the meat and grated the cheese and stored that as well. The morning of, all I had to do was whisk together the egg mixture and layer up! So simple!
Doing all the prep the night before allowed me to enjoy time with our family and a care-free brunch that was approved by even our pickiest eater, just over two-and-a-half year old Jackson! Jackson's mom, my sister-in-law, commented on how impressed she was that he couldn't get enough of this meal, and all in attendance agreed that this recipe was blog approved.
While most kids are picky eaters, it's an even bigger deal when they find Jackson approved foods and the food ends up mostly in his mouth versus all over his face, tray or floor! This is because, in addition to being an active and free-spirited 2 year old, Jackson also has a very rare diagnosis of Mowat-Wilson Syndrome. He's already overcome many hurdles in his two-and-a-half years with us and will certainly continue to astound and inspire us for years to come. From feeding himself this Sunday brunch, to signing for "more", there was (and always is) plenty to smile about.
According to the Mowat-Wilson Foundation website, "major signs of this disorder frequently include distinctive facial features, intellectual disability, delayed development, an intestinal disorder called Hirschsprung disease, and other birth defects." While we've seen these things in Jackson, we've also seen how accurate their statement is that people with MWS also, "typically have friendly and happy personalities". Jackson has been a light in all of our lives and inspires so much joy and love every single day. His favorite word right now is "Hi" (with "mom" a close second), which is so fitting given how personable and friendly this kiddo is. We can't wait for Jackson to show our baby girl the ropes in a couple short months!
Use the links above to learn more about MWS and don't forget to support the Mowat-Wilson Foundation through all of your Amazon purchases by setting them as your supported foundation through Amazon Smile!
Ingredients
30 oz package of frozen hashbrowns.
1 bunch (about 3/4 or 1 c.) green onions - chopped
2 c. white mushrooms - chopped
2 c. asparagus - chopped
1 16oz package of Jimmy Dean Hot Sausage - cooked and drained.
8 slices of bacon - cooked, drained and crumbled.
8 oz grated smoked Gouda cheese.
12 eggs
1 c. milk
1 T dijon mustard
1 t salt
1/2 t black pepper
Directions
In a large bowl, mix together green onions, mushrooms and asparagus.
In another bowl, combine sausage and bacon.
In a third bowl, whisk together eggs, milk, mustard, salt and pepper.
Line a large slow cooker with slow cooker liner and spray with non-stick cooking spray. Place half of the hashbrowns in an even layer on the bottom. Top with half of the vegetable mixture. Layer half of the meat mixture on top of that. Sprinkle half of the Gouda on top. Repeat the layers, ending with a final layer of Gouda on top. Pour the egg mixture evenly over the top.
Set on high for 3 hours or until hashbrowns and eggs are cooked through and starting to brown. Reduce heat level to warm until ready to serve.
With minimal prep work, this hashbrown egg bake comes together in minutes - then just set it and forget it! Approved by even the pickiest of eaters, this recipe is perfect for your next brunch.