Vote

Breakfast Egg Casserole

Ingredients

1 bag (32 oz.) frozen southern style hashbrown potatoes
1 pound bacon, cut into pieces, fried and drained
1/2 cup diced onions
1 green pepper diced
3/4 pound cheddar cheese diced
1 dozen eggs
1 cup milk
1/2 teaspoon dry mustard
salt & pepper

Instructions

Layer the frozen potatoes, bacon, onions, green pepper and cheese in the crockpot in two or three layers. Finish up with cheese. Beat the eggs, milk and mustard, salt & peppertogether. Pour over the whole mixture. Cook on low for ten to twelve hours. Serves 10. Serve with fresh fruit and toast.

Categories

Share & Print

0 0 100 0

No Comments

Leave a Reply