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Slow Cooker Breakfast Casserole

Ingredients

  • 1 bag Frozen Hash Brown Potatoes 32 oz
  • 1 lb Bacon
  • 1 Small Onion diced
  • 8 oz Shredded Sharp Cheddar Cheese
  • 1/2 Red Bell Pepper diced
  • 1/2 Green Bell Pepper diced
  • 12 Eggs
  • 1 cup Milk

Instructions

  • Cut bacon in to small pieces, cook and drain (You could use precooked bacon to speed up the process).
  • Add half bag of hash browns to bottom of slow cooker.
  • Add half your bacon.
  • Add half your onions.
  • Add half your green and red peppers.
  • Add half your cheese.
  • Add remaining hash browns.
  • Add remaining bacon.
  • Add remaining onions.
  • Add remaining green and red peppers.
  • Add remaining cheese.
  • In a medium sized bowl beat eggs and milk together.
  • Pour egg mixture over your casserole.
  • Add salt and pepper on top.
  • Cook on Low for 4 hours or warm for 8 hours.