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.
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
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.
I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.