32 oz hash brown potatoes, frozen
1 lb bacon , cooked, diced and drained OR
1 lb ham, cooked, cubed
1 medium onion, diced
1 green bell pepper , diced
1 1/2 cup cheddar cheese, shredded, or Monterey Jack cheese
12 eggs
1 cup milk
1 tsp salt
1 tsp pepper, more or less to taste
Place a layer of frozen hash brown 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 & pepper together.
Pour over the Crockpot mixture, cover and turn on low. Cook for 4-6 hours.
You can make this a day before and just reheat in the morning for a hearty breakfast meal.
Sugar: 2g
:
Calcium: 165mg
Calories: 450kcal
Carbohydrates: 17g
Cholesterol: 229mg
Fat: 31g
Fiber: 1g
Iron: 2mg
Potassium: 531mg
Protein: 24g
Saturated Fat: 12g
Sodium: 1069mg
Vitamin A: 463IU
Vitamin C: 15mg
