Crockpot Breakfast Casserole

Crockpot Breakfast Casserole


6-8 strips of bacon, cooked crispy and crumbled (I used turkey bacon)

1 onion, chopped

1-2 garlic cloves, minced

1/2 green bell pepper & 1/2 red bell pepper, chopped

1 (2lb.) bag shredded hash browns, frozen

1 cup shredded cheddar

12 eggs

1 cup milk (I used lactose free milk)

1/2 tsp each salt & pepper

1 tsp dried parsley


Directions:


Spray crockpot with non-stick cooking spray.     


Sauté onion, garlic and peppers until tender. Meanwhile whisk together eggs, milk and seasonings, set aside. Start layering ingredients. Hashbrowns, bacon, pepper mix then cheese; repeat until you end with cheese on top. Pour egg mixture over everything.


Cover and cook on low 8-10 hours.

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