Crockpot Monday: Egg, Feta, and Mushroom Casserole

I love breakfast. I think there are times when I would eat it 3x a day and be quite happy doing so. This recipe is one that makes for a great brunch treat. With the holidays upon us, consider using your crockpot to handle breakfasts or other things so that you can focus on your family and friends as much as possible. After all, the food at the holidays is just a bonus and not the prize.

Egg, Feta, and Mushroom Casserole:

Ingredients:
1 dozen eggs
1 pound sliced mushrooms
1 pound sliced portabella mushrooms (or other "fancy" mushroom)
1 chopped red bell pepper
1 block feta cheese
1/2 teaspoon black pepper

Directions:

Sauté the mushrooms and bell pepper in a frying pan on the stove in a bit of olive oil or butter until they are wilted and tender. Spray the inside of your crock with cooking spray, and add the cooked mushrooms, bell pepper, and the mushroom juice (left from cooking your mushrooms).

Crumble in the entire block of feta cheese.

In a large bowl, crack all 12 eggs, and mix with a fork. Add the pepper to the eggs and mix.

Pour the egg on top of the feta and veggies.

Cover and cook on high for 2-4 hours

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