During the holidays, anything that saves a little time is a blessing. During a recent team retreat, I cooked breakfast overnight in a crock pot for the team and their spouses. Prep Time – 30 minutes. Cook time – 7-8 hours – while I slept! It was a great breakfast with easy cleanup that was well received by all. Try this over the holiday season to spend less time in the kitchen and more time with those you love.
Ingredients
- 1 Slow Cooker Liner
- 1 bag Hash Brown Potatoes (frozen, 32 ounces)
- 1 pound Bacon (sausage, or ham, cooked & crumbled or diced)
- 2 cups Sharp Cheddar Cheese (shredded, about 8 oz)
- 2 Green Onions (sliced)
- 1 White Onion (small finely diced, about 1/2 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
Instructions
Grease the 6-quart slow cooker lightly or use a slow cooker liner.
If using bacon or sausage, cook and crumble. Drain fat leaving 1 tablespoon in the pan.
If desired, soften the onion in the fat. This is optional but will soften the flavor of the onion.
Grease a 6-quart slow cooker. Place half the hash browns, meat, onions, peppers, and cheese in the slow cooker. Repeat layers ending with cheese, do not stir.
Whisk eggs, milk, and seasonings in a medium bowl. Pour the egg mixture over the ingredients in the slow cooker.
Cook on low for 7 to 8 hours or on high for 3-4 hours. Once cooked, uncover and let the casserole rest for 15 minutes.
Kitchen Hack – Use hash browns with peppers and onions. This saves time, but it is more flavorful with fresh onions and peppers!
As an option, serve with sour cream and salsa!
Got a favorite recipe you use during the holidays? We would love to hear from you.
Enjoy!