- 11 slices bacon, thin, cut into 1-inch pieces (or 1/2 a package)
- 1 large onion, diced
- 1 green bell pepper, diced (or whatever color pepper you prefer)
- 1/2 lb. package sliced fresh mushrooms
- 1 T. Dijon mustard
- 1 tsp. salt
- 1/'2 tsp. black pepper
- 12 eggs, lightly beaten (or 3 cups egg substitute – I use the liquid egg)
- 1 1/2 c. sour cream
- 2.2 lb. hash browns, frozen, diced
- 3 c. shredded medium cheddar cheese
- 6 green onions, sliced
- 1 T. fresh parsley, optional for garnish
Holly M. shared her recipe from Nova Scotia! Holly says, “It may be called a ‘Breakfast Casserole,’ but in her home they have this any time of the day., “Cluck” refers to eggs and “Murphy” (a common Irish surname) refers to the potato’s rich Irish heritage. Though filling enough as a main dish, this breakfast casserole can also be served in smaller portions, as a tasty side for pancakes or French toast or served with sausages or ham on the side.
- Cook bacon pieces in a skillet over medium heat, stirring for 7 to 8 minutes or until crispy.
- Place bacon on a plate lined with paper towels to drain. Once cool enough to handle, crumble bacon.
- Discard all but 1 T. of the bacon drippings. Add white onion, pepper and mushrooms; cook over medium heat, stirring occasionally, for 5 to 6 minutes or until vegetables are tender.
- Stir in mustard, salt and pepper.
- In a separate bowl, whisk together eggs and sour cream.
- Grease a minimum size 4-quart slow cooker, with butter, shortening or sprayed with a cooking spray.
- Transfer half the hash browns on the bottom of the slow cooker.
- Evenly spread the vegetable mixture EXCEPT green onions over the hash browns.
- Sprinkle with 2 cups of the cheese and half the bacon.
- Spread remaining hash browns over top.
- Pour egg mixture evenly over top and sprinkle with remaining bacon and 1 cup cheese.
- Cover and cook on Low for 4 hours and then sprinkle the green onions on top and cook for another 2 hours on Low, or until eggs are set and edges are brown. Do not overcook.
- Sprinkle with parsley, if using, and serve immediately.
Notes from Holly:
Photo provided by Holly M., and she stated she did not have green onions, so she made it without, but recommends using them, if you like them.
Can be assembled up to 12 hours in advance. Cover and refrigerate overnight. The next day,
let stoneware stand at room temperature for 15 minutes before placing in the slow cooker
and beginning the crocking time.