CrockPot Breakfast Casserole

Ingredients

• 32 ounces Frozen Hash Brown Potatoes (1 bag)
• 1 pound bacon (sausage or ham, cooked & cumbled or diced)
• 2 cups shredded sharp cheddar cheese (about 8 oz)
• 2 green onions (sliced)
• 1 small white onion (finely diced, about ½ cup)
• 1 red bell pepper (diced)
• 1 green bell pepper (diced)
• 12 eggs
• 1 cup milk
• 1 ½ teaspoons dry mustard powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon black pepper

Steps

1. 1

   If using bacon or sausage, cook and crumble. Drain fat leaving 1 tablespoon in the pan.

2. 2

   If desired, soften the onion in the fat. This is optional but will soften the flavor of the onion.

3. 3

   Grease a 6qt slow cooker. Place half the hash browns, meat, onions, peppers, and cheese in the slow cooker. Repeat layers ending with cheese, do not stir.

4. 4

   Whisk eggs, milk, and seasonings in a medium bowl. Pour the egg mixture over the ingredients in the slow cooker.

5. 5

   Cook on low for 7 to 8 hours or high for 3-4 hours. Once cooked, uncover and let the casserole rest for 15 minutes.