Crockpot Breakfast
16 oz bag of frozen hashbrowns .50 (I found a 32 oz bag for $1)
½ lb. cooked bacon or ham (diced)1.25 (I buy the ham at 2.49/lb)
½ onion .20
½ green pepper .45
¾ c. shredded cheese .38 (I bought a 2 cup bag for $1)
6 eggs .29 (I bought 72 for $3.48)
1/2 c. milk .06
Salt & pepper to taste
3.13
Layer frozen hasbrowns on the bottom of crockpot, then bacon (or ham), then onion, green pepper & cheese. Beat eggs, milk salt and pepper. Pour over the crockpot mixture, cover and turn on low. Cook for 10-12 hours.
However, I usually place this as directed above in a casserole dish sprayed with non-stick cooking spray and bake in the oven at 350 degrees for 30 to 45 minutes, until the top is nicely browned and a knife inserted in the center comes out clean. (You may need to add a little bit more milk to cover the casserole before it goes in the oven–no more than 1/4 cup.)
This will feed 4 to 6 people. Serve with fruit on the side.
{ 6 comments… read them below or add one }
looks great! I love ham, potatoes and cheese together. Can’t really go wrong with that combo! Have a beautiful weekend!
Oh my goodness! What a great recipe to put in the crockpot over night and wake up to!! Thanks!
This sounds great! I’ll be preparing this soon. Thanks for sharing.
I was so excited to make this, but now I see why you do the oven over the crockpot. It was inedible after cooking it in the crockpot. Mushy and just disgusting. I may try the oven another time.
Kim,
Sorry it turned out that way. I always cooked it in the oven out of necessity–first because we had a crockpot that cooked too slowly, and now we have a new one that cooks too quickly. I can tell you in the oven it bakes up nicely and is not mushy.
Thanks! I'm going to try again, in the oven this time. =)