Slow Cooker Breakfast Casserole

1 bag frozen hash brown potatoes

1 c. bacon bits or chopped cooked bacon

1 small onion

8 oz shredded sharp cheddar cheese

1/2 red bell pepper

1/2 green bell pepper

12 eggs

1 c. milk

1 tsp. salt

1/2 tsp. ground pepper

Spray the inside of the crock pot with cooking spray.  Dice the onion, red pepper and green pepper.  In the bottom of the slow cooker, layer half the hash browns, half the diced onion, half the diced peppers, half the bacon ending with half the cheese.  Repeat the layers.

In a bowl, beat the eggs and milk together.  Add the salt and pepper.  Pour the egg mixture over the potato mixture.

Cook on Low for 6 – 8 hours or on high for 3 hours.

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