Ingredients for Crock Pot Breakfast Casserole
- Hash Browns
- 8 slices bacon, cooked and crumbled
- Onion
- 1 medium bell pepper (any color), chopped
- Cheddar Cheese
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Crock Pot Breakfast Casserole
- Spray your slow cooker with non-stick cooking spray.
- Layer 1/2 of the frozen hash browns in the bottom of the crock pot.
- Top with 1/2 of the cooked bacon, 1/4 of the chopped onion, 1/4 of the chopped bell pepper, and 1/3 of the shredded cheese.
- Repeat layer 2: Add another 1/2 of the frozen hash browns, the remaining cooked bacon, another 1/4 of the chopped onion, 1/4 of the chopped bell pepper, and another 1/3 of the shredded cheese.
- Repeat layer 3: Add the remaining frozen hash browns, the remaining chopped onion and bell pepper and the final 1/3 of the shredded cheese.
- In a separate bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Pour the egg mixture evenly over the layered casserole.
- Cover and cook on low for 8-9 hours, or until the casserole is set and heated through. (Cooking time may vary depending on your slow cooker; check for doneness after 8 hours).
- Let stand for 5-10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
12g
Fat
90g
Carbs
14g
