Breakfast Casserole in a Crock Pot
Serving Size / Yield
- 1 32-oz. bag of frozen southern-style hash brown potatoes
- 1 lb. of bacon cut into pieces, fried and drained
- 1/2 C. diced onions
- 3/4 lb. cheddar cheese, diced
- 1 dozen eggs
- 1 C. milk
- 1/2 tsp. dry mustard
- salt and pepper to taste
Layer the frozen potatoes, bacon, onions and cheese in the crock pot in three layers. Make the cheese the last layer.
Beat the eggs, milk and mustard, salt and pepper together. Pour over the whole mixture.
Cook on low for 10 to 12 hours