Saturday, February 28, 2015

Slow Cooker Breakfast Casserole

 This recipe is easy peasy! It also happens to be easily adaptable & yummy!

Slow Cooker Breakfast Casserole

  • 1 package (30 ounces) frozen shredded hash browns (O'Brien are best for added flavor )
  • Meat of your choice 1lb. approximately  (diced ham, cooked crumbled bacon, or Sausage, cooked and drained)
  • 1 medium onion, chopped

  • 1 medium green pepper, chopped
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 12 eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

  • Directions

    1. In a greased 5- or 6-qt. slow cooker, layer half of the potatoes, meat(sausage, ham, bacon), onion, peppers, and cheese. Repeat layers. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on low for 7-8 hours or until eggs are set. The center should measure 160 degrees .  Yield: 12 servings

    *my niece doesn't do dairy well so I used her milk in the recipe & omitted the cheese from the recipe. I served the cheese on the side for a topping for those that could have it. It worked great!

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