Crockpot Breakfast Casserole
1 dozen eggs
1 cup milk
2 lbs of hash brown potatoes. (you can use frozen hash browns, just cook for 8-9 hours, instead of the 7-8)
1 lb of bacon or veggie bacon- cooked, drained and cut into pieces. (feel free to substitute with your favorite breakfast meat..sausage, ham, etc)
½ cup onions – diced
3 cups cheddar cheese – shredded
¼ teaspoon dry mustard
¼ teaspoon garlic powder
1 tsp salt & ½ tsp of pepper
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…..a small pinch of salt and pepper) and sprinkle ⅓ of the onions.
Next sprinkle ⅓ of the bacon.
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 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.