What We’re Eating: Crockpot Breakfast Casserole

For those who don’t know, I am the Publicity Coordinator for our local MOPS group. I get to put together a monthly newsletter filled with all sorts of stuff for moms. This year I am featuring easy, no-fuss recipes that moms can do. A friend submitted this breakfast casserole. I know I should make use of our crockpot more, but I don’t.

Kids in the Kitchen
I was going to try to make this recipe quickly while the girls got ready for bed, but they caught me and wanted to help out too. I can’t resist teaching life skills, so they came and lent a hand.

Whenever I start cooking, I have the girls get the ingredients and tools we need that they can reach (and won’t break).

Super glad I measured the cheese because the recipe called for 3 cups. The package said 2 cups. I was going to dump one and a half package in, but the first package looked like a lot already. Upon measuring, I found that said package with 2 cups was actually 3 cups. Go figure. 1 dozen eggs + 1 cup milk + 2 lbs of hash brown potatoes + 1 lb of ham (diced) + 1/2 cup onions (diced) + 3 cups shredded cheddar cheese + 1/4 teaspoon dry mustard + 1/4 teaspoon garlic powder + 1 tsp salt & 1/2 tsp of pepper

And then, I put them to work. A dozen egg, well-beaten, and 1 cup of milk

Plus some salt, pepper, dry mustard, and garlic powder…whisk

Lightly grease crockpot and layer 1/3 of frozen hash brown, season with salt and pepper

1/3 of the diced ham

1/3 of the shredded cheddar cheese

1/3 of the onions, and then 2 more layers, pour egg mixture over everything. Cook on low for 7-8 hours for thawed hash browns and 8-9 hours for frozen hash browns.

Ta-da! It smelled like breakfast casserole in the morning. 🙂

Instead of bacon, I used ham.

You can try different ingredients for the breakfast meat. You can use bacon, sausage, ham, or sub in different veggies, like peppers or mushrooms.

It was a hit. Well, I don’t know if it was hit, but when I returned to the brunch spread, the crockpot was empty, so at least everyone gave it a try. 🙂

– Joyce

Click on the link to view more of WHAT WE’RE EATING

CROCKPOT BREAKFAST CASSEROLE recipe from Family Fresh Meals
Originally pinned HERE

Total time: It took me about 45 minutes with the kids helping out.
Serves: 8


  • 1 dozen eggs
  • 1 cup milk
  • 2 lbs hash brown potatoes (frozen hash browns, cook 8-9 hours, instead of the 7-8)
  • 1 lb bacon, cooked, drained and cut into pieces. (feel free to substitute with your favorite breakfast meat..sausage, ham, etc)
  • 1/2 cup onions, diced
  • 3 cups cheddar cheese, shredded
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon garlic powder
  • 1 tsp salt & 1/2 tsp of pepper (add pinch of s&p for each layer of hash browns)
  1. Beat 12 eggs until well blended.
  2. Beat in milk and garlic powder, mustard, salt and pepper. Set aside.
  3. Layer potatoes, add a small pinch of salt and pepper.
  4. Sprinkle 1/3 of the onions.
  5. Sprinkle 1/3 of breakfast meat, or substitute.
  6. Top with 1 cup of cheese.
  7. Repeating this layering 2 more times to have a total of 3 layers, ending with cheese.
  8. Take your egg mixture, and pour over layers. For refrigerated hash browns, cook for 6-7 hours on low. For frozen hash browns, cook for 7-8 hours on low or until eggs are set.

*Bold instructions can be done by younger kids.

pinterest-to-real-life-2014-buttonSince I’m all about putting my goals to action this year, my friend Nicole’s monthly link-up, Pinterest to Real Life, is a perfect way to keep accountable to that! I have pinned lots of stuff with every good intention of baking/cooking/crafting/etc. It usually doesn’t happen because life happens. I would love to move toward “getting it together” this year, sooo…here we go…. If you want to join in, it’s easy. Choose something you’ve pinned, do it, share about it. That’s it!

What We’re Eating: Tortilla Rollups

We have been in a food slump lately (and a blogging slump, I know, I know). It was time to take the Pin It and Do It Challenge. Norm, the best grocery-shopping hubby ever!, looked at our “Recipes to Try” board and decided on Tortilla Rollups by the Pioneer Woman.

tortillarollupsStory about the image above: I don’t know how all the creative lunch-making mamas out there do it, but I’m not creative and I don’t really make lunch. There is usually enough leftovers from dinner to re-heat for the next day’s lunch. This took all my brainpower. We did make it prior to this particular morning, but the girls made those. The photo quality is bad because it was not sunny outside, and our house has bad lighting (anyone want to help with that?), so I just snapped this shot quickly with my phone before packing them up for homeschool group.

This is a safe recipe since we can pretty much shove anything into a tortilla and the girls will eat it. I didn’t try the exact recipe in the link, but it’s another one of those recipes that you can change to your own likes and tastes.

You can make it with various ingredients.

Try different ingredients to see what you and/or your kiddo(s)/hubby/in-laws/neighbors/friends, etc. like.

Yay! Everyone in the house was a fan of this one!

– Joyce

Click on the link to view more of WHAT WE’RE EATING

TORTILLA ROLLUPS recipe from The Pioneer Woman:

Total time: <20 minutes
Serves: 1 serving per tortilla


  • Cream cheese
  • Taco-sized flour tortillas
  • Ham/turkey slices
  • Cheese slices
  • Tomatoes, sliced
  • Cucumbers, julienned
  • Avocados, sliced
  1. Spread cream cheese in a thin layer over the tortillas. (Younger kids can use plastic knife.)
  2. Lay ingredients down the middle of the tortilla.
  3. Roll up the tortillas as tightly as they’ll go. PW suggest using plastic wrap and refrigerating for an hour so that things stay together.
  4. Slice into fourths.

What would you add to your tortilla rollups?

*Bold instructions can be done by younger kids.

What We’re Eating: Banana “Ice Cream”

raspberrybananaStory about the image above: I set out some raspberries for the girls to eat during breakfast. Emily was not paying attention and Melody ate the last of the raspberries. The only raspberries left were the ones I put into the freezer. Being too impatient (me, not the girls) to thaw the raspberries, I just made some “ice cream” for breakfast. (I woke up with a headache so ice cream sounded like a good way to start the day. ;p Don’t worry, they also had some raisin bread, too.)

This BANANA “ICE CREAM” recipe has been on my “Recipes to Try” pinboard since last September when the post came out. The girls LOVE bananas, so they always eat them all up before I can even attempt to make this. We’ve been on a smoothie kick lately, so I had some banana slices in the freezer already. We have tried it in various ways, but mostly plain-ish, so I haven’t actually done the exact recipe linked above. It’s a recipe that you can change to your own liking.

My first try was with our hand blender since we don’t have a food processor. It worked, but it was quite a workout. We got a Philips Hand Blender & Chopper collection (with beaker and whisk) as a wedding gift (I can’t remember who it’s from, so if it’s from you, let us know so we can give you a shoutout!). We love it! I seriously use it all the time. The next time I made the ‘ice cream’ I used the chopper, and it worked great!

You can make it with various ingredients.

Try different ingredients to see what you and/or your kiddo(s)/hubby/in-laws/neighbors/friends, etc. like.

EVERYONE LOVES BANANA ‘ICE CREAM’!!! I’m not a huge fan of bananas (another story for another day), but I have to say that it does feed that ice cream monster without all the added stuff that some ice creams have, although I’m not complaining about the added stuff because ice cream is ice cream. 😉 Yum!

– Joyce

Click on the link to view more of WHAT WE’RE EATING


Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Serves: 1 serving per 1/2-1 banana?? <– just making this up

We’ve done it different ways, so I don’t have a set recipe. But…it goes something like this…


  • 1 ripe bananas, cut into chunks
  • A little milk or yogurt
  1. Cut bananas into 1-2″ pieces. (Younger kids can use plastic knife.)
  2. Freeze until stiff. (I lay it out on a wax paper lined baking sheet.)
  3. Put frozen banana slices into processor (I used a chopper since we don’t own a food processor) with a little milk or yogurt, and blend until creamy.
  4. Serve immediately. If it starts getting melty (<–take note of this technical cooking term ;p haha) you can simple put it back in the freezer for a little bit until it is firm.

Note: If you don’t have a food processor or a chopper, you can even thaw the banana slices a little and mash up with a fork and blend it that way.

Variations: banana raspberry (pictured above, or use any kind of berry), chocolate banana, will add to this list as we try them out…

What flavor would you try?

*Bold instructions can be done by younger kids.