Saturday, November 27, 2010

Crockpot Breakfast Casserole

  • 1 32-oz. Bag of frozen southern-style hash brown potatoes 
  • 1 lb. Of bacon cut into pieces, fried and drained
  • 1/2 C. Diced onions
  • 3/4 lb. Cheddar cheese, diced
  • 1 dozen eggs
  • 1 C. Milk
  • 1/2 tsp. Dry mustard
  • Salt and pepper to taste


Layer the frozen potatoes, bacon, onions and cheese in the crockpot in three layers. Make the cheese the last layer.

Beat the eggs, milk and mustard, salt & pepper together. Pour over the whole mixture.

Cook on low for 10 to 12 hours



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