If you’re feeding a really big group, go ahead and double the recipe to make sure that you have enough to go around. Just be positive that your slow cooker is going to be large enough to fit all of the ingredients. You probably want to cook it for the full 12 hours if you have a large pot. Check out what they are saying about this recipe over at Group Recipes:
“Hearty cheesey eggs with potatoes that will stick to your ribs!”
Eggs, meat, and potatoes all in one easy to clean up crock pot. Toss your ingredients in before bed, and it’s done when you get up. How perfect is that?
Ingredients
1 32 oz. bag frozen hash brown potatoes
1 lb. of Hormel bacon diced, cooked and drained or 1 lb. cooked ham, cubedshopping list
1 medium diced onion
1 green bell pepper diced
1 1/2 C. Kraft shredded cheddar or monterey jack cheese
1 dozen eggs
1 C. milk
1 tsp. salt
1 tsp. McCormick’s pepper (more or less to taste)
Instructions
Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese.
Repeat the layering process two or three more times, ending with a layer of cheese.
Beat the eggs, milk and salt and pepper together.
Pour over the Crock pot mixture, cover and turn on low.
Cook for 10-12 hours.
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Quick Tip: Try it with mushrooms!
Thanks again to Group Recipes for this oh-so-simple recipe.