Crockpot Breakfast Recipes - Crock Pot Breakfast Egg Casserole Recipe

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Crockpot Recipes
Breakfast Egg Casserole Recipe

Ingredients:

1 bag-32 oz. frozen southern style hashbrown potatoes

1 pound bacon; cut into pieces, cooked and drained

1/2 cup onions; diced

1 green pepper; diced

3/4 pound cheddar cheese; shredded

1 dozen eggs

1 cup milk

1/2 teaspoon dry mustard

salt & pepper to taste

Instructions:

In your crock pot, layer the first five ingredients into three layers. Top with sheese.

In a bowl, beat the eggs, milk and mustard, salt and pepper together.

Pour over the layers in the crock pot.

Cook on low for ten to twelve hours.

Makes 10 servings.



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