This breakfast casserole is perfect for holidays or on the weekend.
Prep Time20 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs20 minutesmins
Course: Crockpot
Cuisine: American
Keyword: Breakfast
Servings: 8people
Author: Melissa@StockpilingMoms
Ingredients
1dozeneggs (large)
1cupmilk
1package32 oz. frozen hash brown potatoes
1lbsausage browned and drained or 1lb of bacon, cooked and crumbled (or use both)
2cupscheddar cheese or colby jack - shredded
1/4teaspoondry mustard, optional
1/2teaspoonsalt
1/2teaspoonblack pepper
1/2cupgreen onions - diced, optional
1wholegreen pepper - diced, optional
Instructions
Spray your crockpot with no stick cooking spray or use a slow cooker liner and spray it.
Layer frozen potatoes, bacon or sausage, onions (if using), green pepper (if using) and 1 cup shredded cheese in the crock pot in two or three layers.
Sprinkle the remaining 1 cup shredded cheese over the top evenly.
Beat the eggs, milk, dry mustard, salt and pepper together.
Pour the egg mixture over the cheese evenly in the crockpot.
Cook on low for 7 to 8 hours or until eggs are set and thoroughly cooked, start this at midnight and wake up to a delicious breakfast!
Serve and enjoy!
Notes
I used a crockpot liner sprayed with non-stick cooking spray for easy clean-up. The casserole may burn along the edges a little bit so watch your time the last hour.