This Breakfast Quiche is very easy to make in a slow cooker. It only takes a few minutes to prep. And one advantage to using the slow-cooker, especially on those holiday mornings, is that once it is cooked, you can set the cooker to “Warm” and it will keep it from cooling off by the time you want seconds, or for those late risers.
This is a hearty meal to start your day off right! The recipe is so customizable, too; just add or subtract an ingredient to your liking.
Ingredients
- 1 bag (28 oz) frozen hash brown O’Brien
- 16 oz precooked breakfast sausage (plan ahead to cook it before the prep, or buy precooked)
- 1 – 1.5 cups (4.5 oz bag) bacon bits
- 16 oz mild cheddar cheese
- 1 can (4 oz) diced green chilis
- 12 eggs, well scrambled
- 1 cup heavy cream (can substitute with milk)
- Salt/Pepper to taste
- **Need large cooking spoon, large bowl
Preparation of the Breakfast Quiche
Combine/mix up the potatoes O’Brien, sausage, bacon bits, cheese, and chilis in the slow-cooker. It is a little difficult to get it all well mixed with a big spoon. I suggest adding a bit of each ingredient and repeat the process, then mix with a spoon.
In a separate bowl mix the heavy cream with the scrambled eggs, salt and pepper. Next, pour the egg mixture over the contents in the slow-cooker.
Cook it!
Place the lid on the slow-cooker and cook on low for 6 hours, or on high for 3 hours.
Enjoy
Serve it as it is, or topped with a spoon of sour cream, or a drizzle of maple syrup. Add some biscuits or toast alongside to round out this fantastic breakfast.
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