CrockPot Breakfast Casserole
Kay's Clean Eats
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"CrockPot Breakfast Casserole will have breakfast from the slow cooker straight to the table. Breakfast is a breeze with this delicious casserole."
Kay's Clean Eats
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Hash Browns
Key Ingredient
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– eggs – milk, I used 2% – salt – garlic powder – diced bell peppers – diced onion – shredded cheese, I used Mexican blend – frozen hash browns
Ingredients
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MEASUREMENTS!
CrockPot Breakfast Casserole Recipe
Yield
6-8 SERVINGS
cook TIME
VARIES SEE STEP 4
PREP Time
10 MINUTES
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PREP THE CROCKPOT
1.
Spray the crockpot generously with nonstick spray.
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BEGIN ADDING INGREDIENTS
2.
Start by adding half of your hash browns to the bottom of the slow cooker, then half your onions, half the bell peppers, half your cheese, and half the bacon. Repeat the layers.
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WHISK
3.
In a large bowl whisk your eggs, milk, garlic powder, and salt. Pour mixture over your ingredients in the crockpot.
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COOK
4.
Cook on high for 3- 3 and 1/2 hours, or on low for 6-7 hours. The casserole will be ready when the center is set on not jiggly.
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Visit Kay's Clean Eats for more Tips and Notes on making the BEST CrockPot Breakfast Casserole!
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Enjoy!
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EGG & POTATO FRITTATA
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