Crockpot Morning Casserole

Donna Brown


This recipe comes from a cookbook "Nothing Fancy Just Good" compiled by the ladies' Volunteer Auxiliary from a local hospital. It's very easy to put together and is very flavorful and versatile. You can even make it a more healthy dish by using Egg Beaters.

(Thanks to Marie Cooper)

pinch tips: How to Cook an Over Easy Egg



Slow Cooker Crock Pot


32 oz. bag frozen hash browns
1 lb
bacon, diced, cooked and drained, ham, or sausage
1 medium
onion, chopped
green bell pepper, chopped
1 ½ c
shredded cheddar or monterey jack cheese
dozen eggs
1 c
salt and pepper

Directions Step-By-Step

Place a layer of frozen potatoes on the bottom of the crockpot, followed by a layer of bacon, then onions, green pepper and cheese. Repeat the layering process 2 or 3 more times, ending with a layer of cheese. Beat the eggs, milk and salt pepper together. Pour over the crockpot mixture, cover and turn on low. Cook 10 - 12 hours (or until mixture is set and firm in the middle).
*NOTE: Mine did not take that long to cook. It was done in less than 6 hours, so be sure and check on it. I also did not use the whole package of potatoes for just us, but if you make it for more people, use the entire bag.)

About this Recipe

Main Ingredient: Potatoes
Regional Style: American