Christmas Morning Crock Pot Breakfast |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Slow cookers can make quick work of breakfast. What could be better than waking up to the fresh aroma of a hearty morning meal wafting through the house? With the aid of the Crock pot, it's easy to give the entire family a hot breakfast, regardless of when they drag themselves out of bed. This recipe has been passed down to me from friends. It is a Christmas morning tradition in our household. It's great to throw it together the night before and not have to worry about cooking the next morning. We typically spoon it into tortillas and top with salsa for breakfast tacos. Very forgiving recipe, you can do just about anything to it. UPDATE: I've noticed some people not having luck with this, so I wanted to add a few things - make SURE you use DICED hash browns, little squares, not the shredded stuff. Also, I've only ever made this in an oval crock with a removal ceramic interior. You may want to check it after 8 hours if your crock runs hot. Ingredients:
32 ounces frozen hash brown potatoes (diced) |
1 lb bacon, diced cooked and drained or 1 lb cooked ham, cubed |
1 onion, diced |
1 green bell pepper, diced |
1 1/2 cups cheddar cheese, shredded |
12 eggs |
1 cup milk |
1 teaspoon salt |
1 teaspoon pepper (more or less to taste) |
Directions:
1. Place layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon, then onions, green pepper and cheese.
2. Repeat the layering process two or three more times, ending with a layer of cheese.
3. Beat the eggs, milk and salt and pepper together.
4. Pour over the Crock pot mixture, cover and turn on low.
5. Cook for 10-12 hours.
6. Note: This is a base recipe, you can do whatever you want to it. We always put it in tortillas with salsa and extra cheese and have breakfast tacos. The salsa seems to meld the flavors as well.
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