Easy Crockpot Breakfast

Mornings are crazy enough with new back-to-school routines. Why not make it one step easier by prepping breakfast the night before? Use your imagination when making this crockpot egg recipe and tailor it to your kids tastes. Try Canadian bacon or sausage instead of ham. Use Mozarella or Swiss cheese instead of Cheddar. Throw in some tomatoes, mushrooms or whatever veggies your kids will eat. Have fun!

32 ounce bag frozen hash brown potatoes

1 pound cooked ham, cubed

1 onion, chopped

1 green bell pepper, chopped (optional)

1 tablespoon olive oil

1-1/2 cups shredded Cheddar cheese

12 eggs

1 cup whole milk

1/2 teaspoon salt

1/2 teaspoon pepper

Spray inside of slow cooker with nonstick cooking spray. In small skillet, cook onion and green pepper in olive oil until crisp tender. Let cool about 10 minutes. Place one third of the frozen hash brown potatoes in the slow cooker. Add one third of the ham, onion, green pepper and cheese. Repeat layers, ending with the cheese.

In a large bowl, beat the eggs, milk and seasonings until well mixed. Pour over the ingredients in the slow cooker, cover and turn on low. Cook for 8-10 hours on low or until casserole is set and eggs are thoroughly cooked. Garnish with shredded cheese.


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