Crockpot Breakfast Casserole
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1 cup milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dry mustard
- 1 dozen eggs
- 2 lbs of hash brown potatoes. (you can use frozen hash
- 1 lb of bacon or veggie morning star bacon- cooked (dr
- 1/2 cup onions - diced
- 3 cups cheddar cheese - shredded
- 1 tsp salt & 1/2 tsp of pepper (i am recommending an additional pinch of salt
- Carbohydrate 2.0331531261463 g
- Cholesterol 320.250000002536 mg
- Fat 8.46032375082422 g
- Fiber 0.0238218744695187 g
- Protein 10.4414193758166 g
- Saturated Fat 2.88537375047297 g
- Serving Size 1 1 Serving (275g)
- Sodium 117.027906260144 mg
- Sugar 2.00933125167678 g
- Trans Fat 1.36599625009586 g
- Calories 126 calories
[ { "@type": "HowToStep", "text": "Beat 12 eggs until well blended." }, { "@type": "HowToStep", "text": "Next, beat in milk and garlic powder, mustard, 1 tsp salt & 1/2 tsp pepper. Set aside." }, { "@type": "HowToStep", "text": "Layer potatoes (I suggest to season each potato layer to taste.....a small pinch of salt and pepper) and sprinkle 1/3 of the onions." }, { "@type": "HowToStep", "text": "Next sprinkle 1/3 of the bacon." }, { "@type": "HowToStep", "text": "Last but not least, top with 1 cup of cheese." }, { "@type": "HowToStep", "text": "Repeat this layering 2 more times to have a total of 3 layers....ending with cheese." }, { "@type": "HowToStep", "text": "Take your egg mixture and pour over layers. For refrigerated hash browns, cook for 6-7 hours on low. For frozen hash browns, cook for 7-8 hours on low or until eggs are set." } ]
