Crockpot Breakfast Casserole

Thank you, Heather, for this recipe. Tried it at Uncle B's this weekend and it was yummy and so easy. I made the following changes:

* No onions
* No bacon - but that would have been good for the meat eaters
* Added diced green chilies, a big can
* Topped with salsa when it was done
* Used a mixture of sharp cheddar and mexican cheese

I would recommend going heavy on the spices as it was a little bland. I would also suggest serving with guac, sour cream, green onions and cilantro.

Next time I am going to try putting brocolli and dill in it.



Crockpot Breakfast Casserole


Here is what you need: Serve 8-10
- 1 dozen eggs
- 1 cup milk
- 2 lbs of hash brown potatoes. (you can use frozen hash browns, just cook for 8-9 hours, instead of the 7-8)
- 1 lb of bacon or veggie bacon- cooked, drained and cut into pieces. (feel free to substitute with your favorite breakfast meat..sausage, ham, etc)
- 1/2 cup onions - diced
- 3 cups cheddar cheese - shredded
- 1/4 teaspoon dry mustard
- 1/4 teaspoon garlic powder
- 1 tsp salt & 1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns)

1. Beat 12 eggs until well blended.
2. Next, beat in milk and garlic powder, mustard, 1 tsp salt & 1/2 tsp pepper. Set aside.
3. Layer potatoes (I suggest to season each potato layer to taste.....a small pinch of salt and pepper) and sprinkle 1/3 of the onions.
4. Next sprinkle 1/3 of the bacon.
5. Last but not least, top with 1 cup of cheese.
6. Repeat this layering 2 more times to have a total of 3 layers....ending with cheese.
7. Take your egg mixture and pour over layers. For refrigerated hash browns, set cook for 7-8 hours on low. For frozen hash browns, cook for 8-9 hours on low or until eggs are set.