SLOW COOKER BREAKFAST CASSEROLE I

Slow Cooker Breakfast Casserole I image

This is another recipe where everything was processed, I changed it up here to reflect fresh ingredients. I made this using diced ham in place of the bacon, and this is very good and highly recommended! Now since all slow cookers are different, this one you need to keep an eye on regarding the time then you can make adjustments based on your particular slow cooker.

Provided by Lee Thayer @LeeNST

Categories Eggs

Number Of Ingredients 8

Ingredients

4 - potatoes, washed, skin on
250 gram(s) cheddar cheese, shredded, (8 oz)
500 gram(s) bacon, cooked, (1 lb)
1 - small onion, diced
1 - red bell pepper, diced
1 - green bell pepper, diced
12 - eggs
1 cup(s) milk

Steps:

For any meat used, it needs to be cooked first. Good choices would be cubed chicken, minced Italian sausage, minced or sliced breakfast sausage, or diced ham, or any combination.
For your hash browns, wash, peel if you desire, then grate. Take the shredded potatoes and rinse them in cold water, and really squeeze them to get the water out, do this 3-4 times until the water is clear, this removes the starch, then your potatoes are ready. This photo shows the potatoes, bell peppers, onion, and ham ready. Only about 3/4 of the potatoes were used.
Now with your slow cooker, add this in layers, in this order: half the hash browns, half the bacon or meat of your choice or omit, half the onions, half the bell pepper, and half the cheese.
Now add the remaining hash browns, remaining bacon or meat of choice, remaining onion, remaining bell pepper, and the cheese. If you like cheese, you know what to do. When you get done adding everything, it will look like this.
In a medium sized bowl, whisk together the eggs and milk, pour this over the contents of the slow cooker, add salt and pepper to taste.
Cook on low for 8 hours. IF YOU HAVE NOT MADE THIS BEFORE IN YOUR SLOW COOKER, THIS IS WHERE YOU NEED TO WATCH THE TIME NEEDED. SO PLAN ON THIS FOR A DINNER FIRST BEFORE YOU COOK OVER NIGHT FOR A BREAKFAST. AT THE 4 HOUR MARK, INSERT A BUTTER KNIFE IN THE MIDDLE AND PULL OUT, IF CLEAN, THE EGGS ARE SET AND IT IS DONE, IF RUNNY EGGS, YOU NEED TO COOK MORE, ADJUST YOUR TIME AS NEEDED. I was hungry so I took two scoops out of the pot before I thought of taking the photo when the dish is done.
Variations, you can figure this out as well, what ever you like in an omelet can go in here, think mushrooms, tomatoes, Swiss cheese, chilis, asparagus, etc. Serve with some toast and you have a meal.
Two scoops in my bowl, ready for dinner. The peppers and onion are crunchy, excellent flavor overall.