32 oz bag of frozen southern style hashbrown potatoes
1 lb of bacon cut into pieces, fried and drained (I used turkey bacon)
1/2 cup diced onions (I left these out)
3/4 lb cheddar cheese, diced (I shredded mine)
1 dozen eggs
1 cup milk
1/2 tsp dry mustard
salt and pepper
Layer the frozen potatoes, bacon, onions and cheese in the crockpot in two or three layers. Finish up with cheese (I layered the cheese with the other ingredients). Beat the eggs, milk and mustard, salt and pepper together. Pour over the whole mixture. Cook on low for 10-12 hours. (I cooked on high for 4 hours).
This was a great way to make eggs, hash browns, and bacon. It tasted great and was perfect for a Saturday brunch. 4 stars.
Recipe Source: Blog Reader Maryreadsalot