Crock Pot Breakfast Casserole

My husband and I have a very interesting little quirk....we both LOVE the idea of a hot, hearty breakfast on the weekends, yet neither of us actually wants to cook it!  This?  This is the answer to all our problems....a super easy Crock Pot Breakfast Casserole. Are you ready?  Let's rock this recipe out!


Ingredients:

1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 1/2 tablespoon ground mustard
1 16 oz. roll sausage
Salt and pepper
16 oz. bag shredded cheddar cheese

Directions:

The most important thing you need to do before you start throwing things into your crock is to spray it with some Pam....trust me, you don't want to be the one who has to clean it afterward if you don't.

After it's thoroughly sprayed, go ahead and empty the bag of frozen hash browns to the bottom.


Cook and drain the sausage and then add it to the hash browns.

 

Throw the cheese in next and mix it all together.

In a large mixing bowl whisk the eggs, milk, ground mustard, salt, and pepper.

Pour the egg mixture evenly over everything....use a spoon to even it out if necessary.  Turn the crock pot on low for 8-10 hours and stumble your way up to bed!  When you wake up, it will be to this deliciousness!!!! 

It was A-mazing!  The only downside was when I woke up at 3:30am, to the wonderful smells wafting through the house, and my stomach began to growl.  That was tough, but so worth it in the end.

Enjoy!!

**FOR MORE GREAT RECIPES CLICK HERE** 

Mini Strawberry Pies

Before I even begin to share this recipe, I have to send a great big "Thank you" to the amazing Rachael, from Adventures in Wunderland, for posting her recipe for Muffin Tin Apple Pies!  Without it, I would not have been inspired to whip up a batch of these tasty little treats.  As soon as I saw her Facebook post I immediately went to my kitchen to check out how many apples I had available.  Just one....ONE...which is almost completely unheard of in my house.  We almost always have an overabundance of apples.  Before I got too discouraged, I decided to rummage through the refrigerator and see what else I could come up with.  That's when I found the strawberries...and, I wouldn't be exaggerating if I said they were on their last leg.  Perfect for pie, right?!  So, I tweaked Rachael's Muffin Tin Apple Pie recipe and made Mini Strawberry Pies instead.  You really can't go wrong with either of these delicious morsels, so make sure to take a peek at Rachael's recipe and leave a comment letting her know Creative Travel Mugs sent you!  She'll love it. ;-)

Ingredients:

1 Quart of Fresh Strawberries
1 box Pillsbury Refrigerated Pie Dough
3/4 Cup of Sugar
3 Tbs of Cornstarch (I used Rice Flour)
3/4 Cup of Water
Whip Cream (Optional)


Directions

Preheat oven to 450 degrees.

Mini Pie Crusts:
Unroll one of the refrigerated pie doughs on a floured surface.  Using a biscuit cutter (or cup) with a 4-5 inch diameter, cut circles into the dough.  Place each circle into muffin tins and then prick multiple times with a fork to prevent bubbling.  Bake for 10 minutes or until golden brown.  Remove from oven and cool.

Filling:
Wash and slice the strawberries.  Fill each cooled mini pie crust with the sliced strawberries. (Note: not all the strawberries slices will fit into the cups.)

Put the remaining strawberries into a saucepan, mash them up and mix in the sugar. Place saucepan over medium heat and bring to a boil, stirring frequently.

In a separate small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Spoon mixture over berries in pastry shell. Chill about 1 hour before serving. 

Serve each mini strawberry pie with a dollop of whipped cream or a sprinkle of powder sugar. (optional)

Now tell us, in the comment section below, what kind of beverage you think would pair perfectly with this mouth watering dessert, then go and  ENJOY!!

**FOR MORE GREAT RECIPES CLICK HERE**