Crockpot Breakfast Casserole

I was a little skeptical about this recipe since cooks all night. You know what was even worse then being worried about the outcome of this.....waking up to the smell of it at 3AM and having your stomach rumble because it smells SO good. The only bad thing that I can say about the outcome of this dish is darn the luck that my crockpot has a hot spot!!

Finished casserole

Crockpot Breakfast Casserole

6-8 strips of bacon, cooked crispy and crumbled (I used turkey bacon)

1 onion, chopped

1-2 garlic cloves, minced

1/2 green bell pepper & 1/2 red bell pepper, chopped

1 (2lb.) bag shredded hash browns, frozen

1 cup shredded cheddar

12 eggs

1 cup milk (I used lactose free milk)

1/2 tsp each salt & pepper

1 tsp dried parsley

Directions:

Spray crockpot with non-stick cooking spray.     

Sauté onion, garlic and peppers until tender. Meanwhile whisk together eggs, milk and seasonings, set aside. Start layering ingredients. Hashbrowns, bacon, pepper mix then cheese; repeat until you end with cheese on top. Pour egg mixture over everything.

Cover and cook on low 8-10 hours.