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"Those who forget the pasta are condemned to reheat it."--Unknown

Overnight Vegetable & Egg Breakfast Recipe

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This recipe for Overnight Vegetable & Egg Breakfast is from The Nedostup Family Cookbook Project, 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:  
4 pounds potatoes, peeled and thinly sliced (about 8 cups)
1 medium green pepper, finely chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup sliced fresh mushrooms
1 medium onion, finely chopped
8 large eggs
1 cup water
1 cup 2% milk
1-1/4 teaspoons salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese
Directions:
Directions:
In a greased 6-qt. slow cooker, layer the first five ingredients. In a large bowl, whisk the next five ingredients; pour over top. Sprinkle with cheese. Cook, covered, on low until potatoes are tender and eggs are set, 7-9 hours
Number Of Servings:
Number Of Servings:
8 servings.
Preparation Time:
Preparation Time:
5 minutes

 

 

 

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