Crock Pot Breakfast Casserole

This basic recipe is good, but you could do so many things with it, like adding mushrooms, sausage, salsa - whatever you like. I think that next time I’ll use chorizo sausage in place of the meat and add some green chiles and tomatoes. This recipe makes a lot. I’d say at least 8 servings. I used a 6 qt slow-cooker. If yours is smaller, you’ll need to scale back the ingredients a bit.

1 bag (32 oz.) frozen hash brown potatoes

1 can cheese or nacho cheese soup

1 lb. of bacon diced, cooked and drained or 1 lb. cooked ham, cubed

1 medium diced onion (I used one bunch chopped green onions.)

1 green bell pepper diced (I left this out. Not a lot of green pepper fans here.)

1 1/2 C. shredded cheddar or Monterey Jack cheese ( I used more because cheese is good.)

1 dozen eggs

1 C. milk

1 t. salt

1 t. pepper (more or less to taste)

Pour the hashbrowns into a big bowl and mix with the cheese soup (undiluted.) 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 Crockpot mixture, cover and turn on low. Cook for 10-12 hours. I started mine at 10 pm, unplugged it at 7 am and drove it 15 minutes, before plugging it in again. It was ready to eat at that point and stayed plugged in and yummy for the next two hours.