CrockPot Breakfast Casserole

Name: CrockPot Breakfast Casserole
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 8 servings
Ingredients: 32 ounces Frozen Hash Brown Potatoes (1 bag); 1 pound bacon (sausage or ham, cooked & cumbled or diced); 2 cups shredded sharp cheddar cheese (about 8 oz); 2 green onions (sliced); 1 small white onion (finely diced, about ½ cup); 1 red bell pepper (diced); 1 green bell pepper (diced); 12 eggs; 1 cup milk; 1 ½ teaspoons dry mustard powder; 1 teaspoon salt; 1 teaspoon garlic powder; ½ teaspoon black pepper

8 servings

servings

20 minutes

active time

6 hours 20 minutes

total time

Start Cooking

Ingredients

32 ounces Frozen Hash Brown Potatoes (1 bag)

1 pound bacon (sausage or ham, cooked & cumbled or diced)

2 cups shredded sharp cheddar cheese (about 8 oz)

2 green onions (sliced)

1 small white onion (finely diced, about ½ cup)

1 red bell pepper (diced)

1 green bell pepper (diced)

12 eggs

1 cup milk

1 ½ teaspoons dry mustard powder

1 teaspoon salt

1 teaspoon garlic powder

½ teaspoon black pepper

Directions

If using bacon or sausage, cook and crumble. Drain fat leaving 1 tablespoon in the pan.

If desired, soften the onion in the fat. This is optional but will soften the flavor of the onion.

Grease a 6qt slow cooker. Place half the hash browns, meat, onions, peppers, and cheese in the slow cooker. Repeat layers ending with cheese, do not stir.

Whisk eggs, milk, and seasonings in a medium bowl. Pour the egg mixture over the ingredients in the slow cooker.

Cook on low for 7 to 8 hours or high for 3-4 hours. Once cooked, uncover and let the casserole rest for 15 minutes.

Nutrition

Serving Size

Calories

460 kcal

Total Fat

27 g

Saturated Fat

11 g

Unsaturated Fat

12 g

Trans Fat

0.03 g

Cholesterol

310 mg

Sodium

990 mg

Total Carbohydrate

24 g

Dietary Fiber

2 g

Total Sugars

2 g

Protein

31 g