Slow Cooker Breakfast Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups frozen hash browns, thawed
3 Tbsp melted butter
2 cups shredded white cheddar cheese, divided
salt and pepper to taste
1 1/4 cups cooked and crumbled bacon (12 oz)
1 1/2 cups halved cherry tomatoes
2-3 green onions, diced
8 large eggs
1/2 cup whole milk
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Directions: |
Directions:Grease the inside of the slow cooker with nonstick cooking spray.
In a medium bowl, toss the hash browns with the melted butter and 1 cup of the shredded cheese to combine. Season with salt and pepper.
Press the hash brown mixture evenly into the bowl of the slow cooker. Arrange the bacon, cherry tomatoes and green onions on top of the hash browns.
In a medium bowl, whisk together the eggs and milk to combine. Pour the egg mixture over the potato/veg mixture. Sprinkle 1 cup cheese over the top.
Cook on high for 2 1/2 - 3 hours.
Serve warm. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:3 hr 15 min |
Personal
Notes: |
Personal
Notes: I served this on Christmas Morning 2018. It worked great to start it and "forget it".
Daniela is gluten intolerant and she could eat this. We also added a little spinach to make it a bit healthier.
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