Breakfast casseroles are one of the most versatile dishes that you are ever going to make. When you get the basic meat, cheese, and potatoes in, the rest is really up to you. There is no need to make any additional foods to go along with this because everything is already included in the pan. When my kids have their friends over for a sleepover party, I will do this with just the meat, cheese, and potatoes, just because the kids are likely to be picky about the veggies, but if I’m eating it, I load it up with all the veggies I can!
Check out what they are saying about this recipe over at Group Recipes:
“Hearty cheesy eggs with potatoes that will stick to your ribs!”
This will fill up the hungriest of crowds. Just give it a try and you will see!
Ingredients
1 32 oz. bag Ore-Ida frozen hash brown potatoes
1 lb. of bacon diced, cooked and drained or 1 lb. cooked ham, cubed
1 medium diced onion
1 green bell pepper diced
1 1/2 C. shredded cheddar or monterey jack cheese
1 dozen Eggland’s Best eggs
1 C. milk
1 tsp. Morton salt
1 tsp. pepper (more or less to taste)
Instructions
Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese.
Repeat the layering process two or three more times, ending with a layer of cheese.
Beat the eggs, milk and salt and pepper together.
Pour over the Crock pot mixture, cover and turn on low.
Cook for 10-12 hours.
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Quick Tip: Toss in some mushrooms too!
Thanks again to Group Recipes for this hearty and filling recipe.
