Ingredients for Christmas Morning Crock Pot Breakfast
- 3 cups frozen hash brown potatoes
- 6 slices cooked and crumbled bacon
- 1/2 medium chopped onion
- 1/2 medium chopped green bell pepper
- 1 1/2 cups shredded cheddar cheese
- 6 large eggs
- 1/2 cup milk
- Salt to taste
- Pepper to taste
- Warmed tortillas
- Favorite salsa
- Extra cheese (for topping)
- Sour cream (optional topping)
- Avocado (optional topping)
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How to Make Christmas Morning Crock Pot Breakfast
- Dice 3 cups frozen hash brown potatoes.
- In your oval slow cooker with a removable ceramic insert, layer half of the diced potatoes on the bottom.
- Top with 6 slices cooked and crumbled bacon, 1/2 medium chopped onion, 1/2 medium chopped green bell pepper, and 1/2 cup shredded cheddar cheese.
- Repeat layers (potatoes, bacon, onion, pepper, cheese) two more times, ending with a layer of cheese.
- In a bowl, whisk together 6 large eggs, 1/2 cup milk, salt, and pepper to taste.
- Pour the egg mixture evenly over the layered ingredients in the slow cooker.
- Cover and cook on low for 8-10 hours (check after 8 hours to prevent overcooking).
- Once cooked, spoon the mixture into warmed tortillas.
- Top with your favorite salsa, extra cheese, and any other desired toppings (sour cream, avocado, etc.). Enjoy your delicious Christmas morning breakfast tacos!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
3g
Fat
54g
Carbs
5g
