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| Ingredients: |
1 32 oz bag of frozen southern style hashbrown potatoes
1 lb of bacon cut into pieces, fried and drained
1/2 cup diced onions
3/4 lb cheddar cheese diced
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1 dozen eggs
1 cup milk
1/2 tsp dry mustard
salt & pepper
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| Cooking Instructions: |
 1. Spray the slow cooker stoneware with cooking spray.
2. Place hash browns in the bottom of the slow cooker. Top with diced red pepper.
3. If using, cook bacon until crisp. Crumble on top of the diced onion.
4. Top with cheddar cheese.
5. Whisk together remaining ingredients. Pour evenly over the mixture in the Crockpot.
6. Cook on low 10-12 hours. |
| Additional Comments: |
| Just dump everything in the Crockpot before you go to bed, and wake up to a delicious hot breakfast the next morning. This recipe is a great Mother's Day recipe, too. It's easy enough for the kids to make all by themselves! |
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