Slow Cooker Cowboy Breakfast Casserole
March 6, 2013 · Print This Article
1/2 cup milk
3 tablespoons butter
1 large yellow onion, diced
Salt to taste
Pepper to taste
1 teaspoon garlic, minced
1 pound ground beef
1/4 – 1/2 teaspoon dried hot pepper
1/2 teaspoon charcoal seasoning
1 teaspoon liquid smoke
1/4 teaspoon cumin
2 tablespoons olive oil
5 large potatoes, sliced thin
1 1/2 cups shredded Mexican cheese blend
In a medium bowl, combine the milk and eggs. Set aside.
Sauté the onions in butter until they turn slightly translucent, then add the ground beef with the garlic and dried hot pepper, cooking until ground beef is no longer pink. Season it with salt, pepper, cumin, charcoal seasoning and liquid smoke.
In a separate skillet, add olive oil and sauté the potatoes to slightly soften them.
Butter a 3 1/2 quart crock pot.
Layer 1/3 of the potatoes, 1/2 of the beef, 1/2 of the onion, and 1/3 of the cheese. Continue layering until ingredients gone, making sure that the top layer is potatoes. Pour the egg mixture over the top and sprinkle cheese over egg mixture.
Cook for 8-10 hours on LOW.