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
1 cup milk (I used lactose free milk)
1/2 tsp each salt & pepper
1 tsp dried parsley
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.