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    Crock Pot Breakfast Casserole


    Source of Recipe


    Taste Of Home

    List of Ingredients




    1 bag (32 oz.) frozen southern style hashbrown potatoes
    (I used ½ bag of frozen shredded, and ½ bag of O’Brians, makes a nice mix of textures)
    1 pound bacon, cut into pieces, fried and drained (will try sausage the next time)
    1/2 cup diced onions
    1 green pepper diced
    3/4 pound cheddar cheese diced
    1 dozen eggs
    1 cup milk
    1/2 teaspoon dry mustard
    salt & pepper
    (I also added 1 can of Campbell’s Cheddar Cheese Soup)

    Recipe



    Layer the frozen potatoes, bacon, onions, green pepper and cheese in the crockpot in two or three layers. Finish up with cheese. Beat the eggs, milk and mustard, salt & pepper together. Pour over the whole mixture. Cook on low for ten to twelve hours. Serves 10
 

 

 

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