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Crock Pot Breakfast Recipe

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This recipe for Crock Pot Breakfast, by , is from 2016 Friends & Family Cookbook, 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!

Milissa Hamel


30 oz frozen shredded plain hashbrowns
1-2 cups cooked bacon, ham or sausage (diced or chopped)
1/2 of an onion, diced
1 bell pepper, diced
2 cups shredded cheese
12 eggs
1 cup milk
salt and pepper to taste (I omitted the pepper since we were using peppered ham)

Mix together your eggs and milk (and salt and pepper if you’re using it).
Whisk until well combined.
Dice up the onion and bell pepper.
Evenly add the frozen hash browns to your crock pot.
Pour the egg mixture over top.
Add the ham, veggies and cheese.
Mix well.
Pop a lid on it and cook on high for 4 hours or on low for 6-8 hours. (If you’re doing an overnight version, just make sure your crock pot will switch to warm automatically once it reaches the cook time. My crock pot has a built-in timer.)




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