Crock Pot Breakfast Casserole
Crock Pot Breakfast Casserole is an easy and healthy recipe that can be ready when you wake up. It's packed full of hash browns, bacon, veggies, cheese and eggs which will start everyone's morning off great! Plus, a great recipe to serve on holidays or for a crowd.
- 1 tablespoon olive oil
- 8 oz sliced mushrooms
- 1 small onion
- 1 medium green bell pepper
- 2 cloves garlic, minced
- 30 oz frozen shredded hash browns
- ½ pound bacon, cooked and chopped
- 8 oz sharp cheddar cheese, shredded, (2 cups)
- 12 large eggs
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
In a sauté pan, heat olive oil over medium-low heat. Add the mushrooms and cook for 5 minutes until they are about half way cooked, stirring a few times.
Add the onions and green peppers and cook until soft, about 3-4 minutes.
Stir in minced garlic and cook another minute. Remove from heat and set aside.
Grease or line a 6 quart crock pot and add half of the hash browns. Season them with a little extra salt and black pepper.
Layer half of the chopped bacon followed by half of the cooked veggies and half of the shredded cheese.
Repeat layers ending with the cheese.
Whisk together the eggs, milk, salt and black pepper until smooth.
Pour the eggs all over the casserole.
Cover and cook on low for 6 hours.
Remove lid 15 minutes before serving.
Calories: 407kcal | Carbohydrates: 16g | Protein: 14g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 226mg | Sodium: 436mg | Potassium: 405mg | Fiber: 1g | Sugar: 2g | Vitamin A: 530IU | Vitamin C: 15mg | Calcium: 199mg | Iron: 2mg
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