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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Crockpot Breakfast Casserole Recipe

5 stars - based on 1 vote
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This recipe for Crockpot Breakfast Casserole is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 dozen eggs
1 cup milk
2 lbs of has brown potatoes. (You can use frozen hash browns, just cook for 8-9 hours, instead of the 7-8)
1 lb. bacon, cooked, drained and cut into pieces. (Can substitute sausage, ham, or any breakfast meat)
½ cup onions, diced
3 cups cheddar cheese, shredded
¼ tsp dry mustard
¼ tsp garlic powder
1 tsp salt
½ tsp pepper (Recommend an additional pinch of salt & pepper for each layer of hash browns)
Directions:
Directions:
Beat 12 eggs until well blended.

Next, beat in milk and garlic powder, mustard 1 tsp salt & ½ tsp pepper. Set aside.

Layer potatoes (I suggest to season each potato layer to taste) and sprinkle ⅓ of the onions.

Next sprinkle ⅓ of the bacon (or desired meat used).

Last but not least, top with 1 cup of cheese.

Repeat this layering 2 more times to have a total of 3 layers.....ending with the cheese.

Take your egg mixture and pour over layers. For refrigerated hash browns, cook for 6-7 hours on low. For frozen hash browns, cook for 7-8 hours on low or until eggs are set.
Personal Notes:
Personal Notes:
Very easy and good.

 

 

 

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