Crockpot Breakfast Casserole
Try this Crockpot Breakfast Casserole recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
slow cooker
- 1 cup milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dry mustard
- 1/2 cup onions - diced
- 3 cups cheddar cheese - shredded
- 1 dozen eggs
- 2 lbs of hash brown potatoes. (you can use frozen hash b just cook for 8-9 hours, instead of the 7-8)
- 1 lb of bacon or veggie morning star bacon- cooked drained and cut into pieces. (feel free to substitute with your favorite breakfast meat..sausage, ham, etc)
- 1 tsp salt & 1/2 tsp of pepper (i am recommending an add
- Carbohydrate 1.6962781261463 g
- Cholesterol 135.187500002536 mg
- Fat 4.11157375082422 g
- Fiber 0.0238218744695187 g
- Protein 4.93766937581661 g
- Saturated Fat 1.52956125047297 g
- Serving Size 1 1 Serving (232g)
- Sodium 55.7779062601442 mg
- Sugar 1.67245625167678 g
- Trans Fat 0.636683750095863 g
- Calories 63 calories
Beat 12 eggs until well blended.Next, beat in milk and garlic powder, mustard, 1 tsp salt & ½ tsp pepper. Set aside.Layer potatoes (I suggest to season each potato layer to taste.....a small pinch of salt and pepper) and sprinkle â…“ of the onions.Next sprinkle â…“ of the bacon.Last but not least, top with 1 cup of cheese.Repeat this layering 2 more times to have a total of 3 layers....ending with cheese.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.
