Crockpot Breakfast Casserole by Corey

By LynnWelch

Ingredients

• 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 Morning Star 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)

Details

Servings 8
Preparation time 15mins
Cooking time 435mins
Adapted from familyfreshmeals.com

Preparation

Step 1

Beat 12 eggs until well blended.
Next, beat in milk and garlic powder, mustard, 1 tsp salt & ½ tsp pepper. Set aside.
Layer potatoes (I suggest to season each potato layer to taste.....a small pinch of salt and pepper) and sprinkle ⅓ of the onions.
Next sprinkle ⅓ of the bacon.
Last but not least, top with 1 cup of cheese.
Repeat this layering 2 more times to have a total of 3 layers....ending with cheese.
Take your egg mixture and pour over layers. For refrigerated hash browns, cook for 6-7 hours on low. For frozen hash browns, cook for 7-8 hours on low or until eggs are set.