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!