I love having a big, family breakfast on the weekends.
With our schedules, we barely see each other on weekday mornings, let alone have the opportunity to sit down and eat breakfast together. So when the weekend rolls around, I’m ready for a laid-back morning around the table.
Enter: karate lessons. I’m finding out just how time-consuming these can be. We’re at the dojo three to four nights a week and on Saturday mornings. So much for my laid-back mornings!
But I solved my problem with the same kitchen appliance I use on busy weeknights: my crock pot.
I’ve typically only used this method for breakfasts on holidays or on weekends when we’re entertaining overnight guests. But it also works fabulous for feeding a hungry kiddo on the go. Or a hungry hubby. Or, just me.
We loved this breakfast because it’s completely customizable. Don’t like red peppers? Leave ’em out, or substitute green peppers instead. Prefer sausage over ham? Easy-peasy: just brown up some sausage and throw that in instead. If you’re not a Gouda fan, just add in your cheese of choice!
I served ours over a toasted English muffin half, because that’s what I had in my breadbasket last weekend. However, these would be absolutely awesome rolled up in a tortilla with a bit of salsa–and even easier for eating on the go.
What’s your favorite quick weekend breakfast?
- 4 cups frozen diced hash browns
- 8 ounces chopped ham
- 1 cup shredded Gouda
- ½ cup chopped red pepper
- 6 eggs, lightly beaten
- 1 (10.75 ounce) can cream of mushroom soup
- ½ cup milk (I used 2%)
- ⅛ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon ground mustard
- 8 English muffins or tortillas, for serving
- Spray the ceramic insert of a 3½ to 4-quart crock pot. Combine hash browns, ham, cheese, and red pepper and place in your crock pot. In a medium bowl, stir together soup, milk, eggs, and spices. Pour over potato mixture in your crock pot.
- Cover, and cook on low for 6 to 7 hours. Serve mixture over English muffins or wrapped in tortillas.