IÂ have cooked breakfast casserole before in the oven. I've never heard ofÂ using a crockpot to cook this until tonight when I ran across this recipe on Recipe4living.com. Â Some of the comments with this recipe said they didn't need to cook this 12 hours. It was OK with fewer hours. The important thing about this is to use the low setting.
Start this the night before and a unique breakfast will be ready for you in the morning.
1 32 oz. bag frozen hash brown potatoes
1 lb. of bacon diced, cooked and drained or 1 lb. cooked ham, cubed
1 medium diced onion
1 green bell pepper diced
1 1/2 C. shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 C. milk
1 tsp. salt
1 tsp. pepper (more or less to taste)
Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of cooked bacon, then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk and salt and pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours.
Variations: you can add mushrooms to this casserole. I like putting garlic powder or minced garlic in this. You could probably cook up sausage to use instead of bacon or ham. I personally wouldn't use the salt, since the ham has enough. So does bacon and sausage. Since my husband doesn't like onions, we leave that out.