1 bag (32 ounce size) frozen hash brown potatoes 1 pound bacon or ham, cooked and diced 1 onion, diced 1 green bell pepper, diced 1 1/2 cup cheddar or Monterey Jack cheese, shredded 12 eggs 1 cup milk 1 teaspoon salt 1 teaspoon black pepper (more or less to taste)
Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon or ham; then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.
Beat the eggs, milk, salt and pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours.
I thought this was quite good. I did salt and pepper the potatoes at each layering because I wasn't sure if they'd really get enough seasoning otherwise Then with the egg mixture I cut the salt and pepper in half.
Apr 6, 2011
I made this for a co-worker brunch and it turned out Great. I used chopped sliced ham, as it is cheaper, and finely diced the veges (using a minichopper) so you got the flavor and not a bit of pepper or onion. I also used Extra Sharp Chedder because I thought the ham may overpower the casserole. Anyway, I will defenitely make again!
Sep 20, 2007
I made this with bacon and it ended up a bit dry, and the whole thing ended up tasting like ham. Needs something to add some moisture. Won't make this again.