Crock Pot Breakfast Casserole (The Night Before)
Ready In: 9 hrs 15 mins
Serves: 4
Ingredients
- 10 -12 ounces frozen hash brown potatoes
- 1⁄2 lb bacon, chopped cooked and drained or 1⁄2 lb cooked ham, cubed
- 1 medium diced onion
- 1 cup shredded cheddar cheese or 1 cup monterey jack cheese
- 6 eggs
- 1⁄4 cup milk or 1⁄4 cup light cream
- 1 dash salt and pepper (more or less depending on your tastes)
- 1 dash parsley
- 1 dash celery salt (more or less depending on your tastes)
Directions
- Grease or spray bottom and sides of crock pot. I like to use Crisco.
- Place a layer of frozen potatoes on the bottom of the slow cooker.
- Then a layer of bacon then onions, green pepper and cheese.
- Repeat the layering process one or two more times, ending with a layer of cheese.
- Beat the eggs, milk and salt and pepper together.
- Pour over the Crockpot mixture.
- cover and turn on low. Cook for 9 hours.
- * Note: some crock pots do cook faster then others, so be sure to check if its done. If you add more ingredients add more time. New crock pots cook a bit faster. Mine is a year old, without every day use.
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