Overnight Breakfast Casserole

There is nothing better than waking up to the smell of breakfast in the crockpot!  This was so tasty and was able to feed 5 guys with leftovers.  I also made my famous sticky buns.


Rating: 3 stars  Difficulty of Recipe: 4 stars
Things I did differently:  I added turkey sausage to it.
Things I would change next time:  The potatoes were soft.  Probably because you pour the egg over them.  I am going to try using a different type of potato (I used shredded) or scrambling the eggs and put them in between the layers.  
Will I make it again:  Yes, trying those changes.


Ingredients:
6-8 Strips of Bacon
1 onion chopped
1 Green Pepper Chopped
1 clove of garlic peeled 
1 2 lb bag of frozen hashbrowns
1 1/2 cups shredded cheese
12 eggs
1 cup whole milk
1/2 tsp salt
1/2 tsp pepper

Spray crock pot with non stick cooking spray.  Cook bacon until crisp, chop then set aside.  Saute onion, bell pepper and garlic for 5 minutes.  Place 1/3 of hashbrowns on the bottom.  Add 1/3 bacon, 1/3 onion, green pepper, and 1/3 cheese.  Continue layering and end with cheese.
In large bowl mix eggs, milk, salt and pepper. Pour over ingredients.  Cook on low for 8-10 hours.  When done thermometer should read 160 degrees F.

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