Breakfast Egg Casserole


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


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.


Share & Print

0 0 100 0

No Comments

Leave a Reply