Crockpot Breakfast Casserole
Ingredients
1 pound bag frozen hash browns, partially thawed
3 cups shredded cheddar cheese
1 dozen large eggs
1 cup milk
salt and pepper
Directions
Spray the inside of your crockpot with a nonstick cooking spray. Pour half of the hashbrowns evenly into the bottom of the crockpot. Top with half of the cheese. Repeat with the rest of the hashbrowns and cheese.
Mix eggs, milk, salt and pepper. Pour on top of the hashbrowns and cheese. Cook on low overnight (about 8-9 hours).
If you like meat in your breakfast casserole, you can add cooked bacon, sausage, or ham after the hashbrowns and before the cheese.
I am heading over to Tempt My Tummy Tuesday to see my friends, Lisa and Lana, and check out this week's wonderful recipes!
5 comments:
i could really go for some of that right now!
What a neat idea. Sounds very good!
Oh my gosh, I am def trying this next time we have overnight guests. Thanks!!!!!!!!!!!!
that sounds great -- have you ever had trouble with it burning?
This sounds amazing! I HEART my crockpot!
I posted a b'fast casserole this week, as well, but it's a bake-in-the-oven version w/ crescent rolls.
I'm definitely going to give this c-p version a try! Thanks for sharing.
:)
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