CROCK POT BREAKFAST CASSEROLE WITH HOMEMADE SALSA ENJOY DAN

        CROCK POT BREAKFAST CASSEROLE WITH HOMEMADE SALSA

                                                                                           By CHEF DAN:

Serves 8

INGREDIENTS:

1 dozen eggs

1 cup milk

2 pounds frozen hash browns

1 pound sausage, browned and drained

1 onion, diced

3 cups Cheddar cheese, shredded

1/4-teaspoon EACH dry mustard cumin and garlic powder

1 teaspoon EACH tandoori powder, oregano smoked paprika and dill weed

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Beat 12 eggs until well blended.

2.   Beat in the milk, dry mustard, cumin, and paprika and garlic powder.

3.   Season with salt and pepper; set aside.

4.   Layer potatoes and sprinkle with onions.

5.   Next sprinkle in sausage.

6.   Top with cheese.

7.   Repeat this layering 2 mores times for a total 3 layers ending in cheese.

8.   Take your egg mixture and pour over the layers.

9.   Cook on low for 7-8 hours or until egg are set.

10.                Serve tomatillos salsa on the side.

HOMEMADE SALSA:

8 tomatillos, husked

1 onion, chopped

3 garlic cloves, chopped

1 (4 Oz) can chopped green chili peppers

1 jalapeno, seeded and chopped

1/4-cup fresh cilantro

DIRECTIONS:

Place tomatillos in a pot and cover with water.

Bring to a boil, then simmer until soft and begin to bust about 10 minutes.

Drain tomatillos and place in a food processor with all other ingredients.  

ENJOY DAN:                                      BON-APPETITE!!