This Breakfast Casserole Is Being Served This Weekend At My House


1 32 oz. bag Ore-Ida 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 Eggland’s Best eggs
1 C. milk
1 tsp. Morton 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 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 Crock pot mixture, cover and turn on low.
Cook for 10-12 hours.

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