“I get to work and I’m so hungry.” Will tells me. I thought to myself, we have Cheerios, why not just have a bowl of cereal? Then I thought back of my days working for a company with an amazing breakfast service. I could almost taste the 3 egg veggie omelet I ordered nearly every morning. Perfectly sauteed tomato, bell pepper, mushrooms and onions with just the right amount of oozing cheddar cheese; Cheerios could not compare with that breakfast.
The problem was between allergies and nightmares, I rarely get a good night’s sleep. I needed that extra 30 minutes every morning but if I can preset the coffee, why not preset breakfast? I found this recipe and began adjusting things to suit our needs. For one, our family of 4 would probably not eat 1 dozen eggs for breakfast. And 2, I was absolutely not running out to the grocery store at 9 o’clock at night.
When using a slow cooker, it’s important to note your pot’s specific cooking time. From experience, I know that any recipe said to cook in 6-8 hours will typically cook in 5 hours for us. I started this casserole at 11 p.m. last night and awoke at 3 am, to find my casserole perfectly set. I set the pot to warm and 4 hours later, voila! A hearty breakfast and fresh pot of coffee. As I noted in the recipe, if you’re not planning to awake to turn the pot off, use an appliance timer. They are fairly inexpensive and will make slow cooking fool-proof for you busy bodies.
I would also like to point out, this breakfast casserole would be an ideal choice for holiday mornings when you would rather be with your family, not slaving away in a hot kitchen. Either way, this was very, very good. We will definitely make this again.