1 bag (32 oz.) frozen hash brown potatoes (shredded style)
1 lb. of bacon diced, cooked and drained, or 1 lb. cooked ham, cubed
1 medium diced onion
1 green bell pepper, diced
1 1/2 C. shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 C. milk
1 t. salt
1 t. pepper (more or less to taste)
Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon, then onions, green pepper, and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.
Beat the eggs, milk, salt and pepper together. Pour over crock pot mixture.
Cover and turn on low. Cook for 10-12 hours.
Note: Do compare this to your favorite breakfast casserole. I’ll bet it can be adapted to the crock pot too!
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