About
The Slow Cooker Breakfast is the way to make eggs perfectly every time! By cooking the eggs in the slow cooker, the eggs are extra fluffy and tender, and just the perfect savory medium to transport loads of succulent ham, sharp onions, creamy cheese, and garden-fresh peppers to your eager taste buds! You can even start making Slow Cooker Breakfast the night before and have it ready for brunch! It'll make the party a blast!
Ingredients
- 1 (32-ounce) bag frozen hash brown potatoes
- 1 pound ham, sausage, or bacon, cooked, crumbled or diced
- 2 green onions, sliced
- 1 small white onion, finely diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cups sharp cheddar cheese, shredded
- 12 eggs
- 1 cup milk
- 1 1/2 teaspoons dry mustard powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Directions
Step 1 -Grease a 6-quart slow cooker.
Step 2 -In the prepared slow cooker, add 1/2 of the hash browns, 1/2 of the ham, 1/2 of the green onions, 1/2 of the white onions, 1/2 of the red peppers, 1/2 of the green peppers, and 1/2 of the cheddar cheese.
Step 3 -Repeat the layers in the slow cooker, but do not to stir the mixture.
Step 4 -In a medium bowl, add the eggs, the milk, the dry mustard, the salt, the garlic powder, and the black pepper and whisk to combine.
Step 5 -Pour the egg mixture evenly over the hash brown mixture in the slow cooker.
Step 6 -Cover the slow cooker and cook until the eggs are set and the casserole is cooked through, about 7-8 hours on low heat and 3-4 hours on high heat.
Step 7 -Uncover and let the casserole rest for 15 minutes.
Step 8 -Serve.
