Note: Saturdays are crazy with basketball games. Sunday mornings are very busy trying to get us all out the door to church. Monday is very busy with my sweet twin nieces coming over to play for the morning. Right now the crockpot is getting a workout because I am using it to even help out with breakfast occasionally!
Crockpot Breakfast Casserole
1 pound bag frozen hash browns, partially thawed
3 cups shredded cheddar cheese
1 dozen large eggs
1 cup milk
salt and pepper
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!