Monday, May 20, 2013
Scurrying around in the morning to prepare a breakfast feast... get this egg and potato medley cooking the night before and wake up to a great-tasting meal.
At a glance
- 1 32 oz. bag frozen hash brown potatoes
- 1 lb. of bacon, cooked and diced
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 1/2 cup cheddar or Monterey Jack cheese, shredded
- 12 eggs
- 1 cup milk
- 1 tsp. salt
- 1 tsp. pepper
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.