Ingredients
- 1 bag frozen hash brown potatoes 32 oz., 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
Instructions
- 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.
Terri's Notes
Do compare this to your favorite breakfast casserole. I’ll bet it can be adapted to the crock pot too!
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