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365 Days of Slow Cooking and Pressure Cooking

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August 31, 2009

Day 217: Crockpot Breakfast Casserole

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Serves 6-8

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).
Review:
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
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2 Comments Filed Under: 6 or More Hours, All Recipes, Breakfast, Slow Cooker Tagged With: 4 stars, All Posts, 4-6 hours

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Comments

  1. Underwood Nest says

    September 15, 2009 at 7:38 pm

    I tried this for Sunday morning. I cooked it all night on warm (my crockpot cooks really hot). It was disgusting. The only person that ate it without complaining was Grandpa, but he will eat anything. I didn't like the texture of the hashbrowns. I had high hopes for this recipe. Darn!

    Reply
  2. phonelady says

    August 31, 2009 at 1:57 pm

    I wonder how it would taste if I took the mustard out cause hubby is allergic to mustard and I cannot tell you how hard it is to cook from scratch with all his allergies and my hypos oh well that is life I guess . sounds like an awesome recipe though and I will try it .

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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