Well, you put all the ingredients in before you go to bed, set your crockpot and wake up to a kitchen bursting with heavenly smells, and a warm, hardy meal. No fuss, just scoop onto a plate with a side of fresh fruit, and you have yourself a beautiful breakfast.
CrockPot breakfast casserole goes from the slow cooker to the table in a matter of hours! Set the Crock Pot at night and get some rest, or whip it up in the morning! Either way, breakfast is ready with all the right flavors to get everyone’s day started off right! This Crockpot Breakfast Casserole is a delicious make-ahead breakfast option for meal prep or for big family gatherings. Dump frozen hash browns, bacon, eggs and veggies in the slow cooker – it’s so easy!
Seriously, is there anything your slow cooker can’t do?! Baking eggs in your slow cooker is a huge help when you have family staying over for the holidays or are hosting a brunch and need extra space.
You’ll Need
12 eggs.
1 cup of milk.
1 (2 lb) bag of frozen hash browns.
6-8 strips of shredded cooked bacon.
1 ½ cups of reduced fat cheddar cheese.
½ cup of diced onion.
1 tsp of dill.
1 tbsp of pepper.
½ diced bell pepper (optional).
How to
Place ⅓ of the hash browns on the bottom of a crack pot lined with a liner or sprayed. Place ⅓ of bacon, cheese and onion. Repeat the layers.
In a bowl, mix together the eggs, milk, pepper and dill and pour over the layers.
Cook on low for 8 hours.
Simple, but it tastes so delicious! Anything I cook in the crock pot turns out to be super delicious! Everybody enjoyed breakfast and I was happy! Give it a try, I’m sure you will love it.