Cowboy Breakfast Casserole

Cowboy Breakfast Casserole

5 medium/large potatoes, sliced thin
1 pound ground beef
10 eggs
1/2 cup milk
Salt and pepper, to taste
1 1/2 cup Mexican cheese blend
1 very large white onion, diced
1 teaspoon minced garlic
1 small red hot pepper, minced very finely, optional
butter
olive oil
liquid smoke
cumin
charcoal seasoning aka Liquid Smoke

Combine the eggs with milk, salt and pepper to taste; set aside. Saute the onions in some butter until translucent. Season with a bit of salt and pepper. Brown the ground beef with the garlic and hot pepper. Season with salt, pepper, cumin, charcoal seasoning (about 1/2 tsp. or more to taste), and a couple more drops of liquid smoke. Drain off fat from meat. Sauté the potatoes in some olive oil just to soften slightly. Spray or butter crock (3.5 quart) to prevent sticking. Then layer the ingredients in the following manner: potatoes, beef, onion, cheese. Repeat. Finish with a layer of potatoes. Pour egg mixture gently over all and top with a bit more cheese. Cook on low for 8-10 hours (overnight).

Makes 8 servings