Breakfast Casserole in a Crock Pot with Diced Green Pepper

This one goes along with the other recipe I just posted this morning. Both are similar breakfast casseroles but this one uses bacon and green pepper. Again, what a great idea! Fix it before bed and wake to a hot breakfast out of your crockpot. I haven't used it yet and the only fear I have is that todays versions of crockpots cook so darn hot, even on 'low' that I think the eggs would burn. If you have an older or vintage crock pot I think this would work better than anything made in the last 8 years or so as they run so hot they burn everything within 4-5 hours even on low. (The companies are all worried about cooking at long times on low temperatures so that is why they made the change... don't even get me started on that soap box!)

Breakfast Casserole in a Crock Pot

32 oz. bag frozen hash browns
1 lb. bacon, cooked, crumbled
1/2 c. diced onions
1 green pepper, diced
salt and pepper
3/4 lb. cheddar cheese
1 dozen eggs
1 c. milk
1/2 tsp. dry mustard

Layer frozen potatoes, bacon, onions, green pepper and cheese in crock pot, ending with the cheese. Beat the eggs, milk, mustard, salt and pepper. Pour over the mixture. Cook on low 10 -12 hours. Serves 10.Print Friendly and PDF