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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 10 |
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Slow cookers aren't just for making dinner. I make this often if we're having company overnight. I can prep it the night before and when we all get up in the morning, breakfast is served. Ingredients:
1 package (32 ounces) frozen shredded hash brown potatoes, thawed |
1 pound bacon strips, cooked and crumbled |
1 medium onion, chopped |
1 medium green pepper, chopped |
1-1/2 cups (6 ounces) shredded cheddar cheese |
12 eggs |
1 cup 2% milk |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a greased 5-qt. slow cooker, layer a third of each of the following: potatoes, bacon, onion, green pepper and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over layers.
2. Cook, covered, on high 30 minutes. Reduce heat to low; cook, covered, 3-1/2 to 4 hours or until a thermometer reads 160°. Yield: 10 servings.
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