Crock Pot Breakfast Recipes: Hash Brown Canadian Bacon Egg Casserole

[Barbara G.]

• 32 ounce bag frozen hash brown potatoes
• 1 pound cooked Canadian bacon, cubed
• 1 onion, chopped
• 1 green bell pepper, chopped (optional)
• 1 tablespoon olive oil
• 1-1/2 cups shredded Cheddar cheese
• 12 eggs
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Spray inside of slow cooker with nonstick cooking spray. In small skillet, cook onion and green pepper in olive oil until crisp tender. Let cool about 10 minutes. Place one third of the frozen hash brown potatoes in the slow cooker. Add one third of the Canadian bacon, onion, green pepper and cheese. Repeat layers, ending with the cheese.

In a large bowl, beat the eggs, milk and seasonings until well mixed. Pour over the ingredients in the slow cooker, cover and turn on low. Cook for 8-10 hours on low or until casserole is set and eggs are thoroughly cooked.