2 tablespoons olive oil 1/2 cup chopped green or colored bell peppers 1/2 cup onions 12 eggs 1/2 cup heavy whipping cream or half and half 1 bag frozen hash brown potatoes 1 cup grated cheddar cheese 1 teaspoon salt (or to taste) 1 teaspoon black pepper (or to taste)
Saute onions and peppers in olive oil and set aside.
Slightly beat eggs with heavy cream or half and half. Add egg mixture, sauteed vegetables, hash browns, cheese, salt and pepper to crock pot.
Cook overnight on low, and this yummy breakfast will be ready for you in the morning!
You can add any of your favorite breakfast foods such as crumbled bacon or chunky sausage, for a non-vegetarian dish! It's a good and easy holiday brunch idea.
It was great. I made this for Easter Sonrise Service. You do need to double to recipe for a 7 quart crock pot. It was moist not burnt at all. Very Good!
Apr 19, 2014
mayjen65 Member since: April 19, 2014
What size crock pot are you supposed to use with this recipe? I have a 7 qt crock pot and it is less than a month old.
Jan 10, 2014
I use red and green bells for color. Cooking time is too long overnight. Was going to make it for houseguests but was glad I tried the recipe first because cooking time wwas only 4 hours not overnight. Turned out good.
Dec 23, 2013
This turned out fabulous! Don't cook overnight though unless you have a really old crock pot. I put it in first thing in the morning and by the time we were home from church it was ready to serve.
Nov 18, 2013
Using the advice from the other reviews I got this to work by cooking it for less time. In my crockpot it was 5 hours on low until it was done. Very good but has to be watched until you figure out what the cooking time is. I've made it twice now with success.
Sep 15, 2013
I've made this a couple of times now and have some tips to offer to get more consistant results. First, make sure that you are using the right size crock for how many servings you are making. The crock needs to be nearly full. At least 3/4 full or it will burn. I am guessing this has to do with the amount of hashbrowns being called for. Use a big bag (not giant, but not the smalles size) so your crock gets fuller. The cooking time of "overnight" is vague but it really means about 6 hours on low in the two crock pots I've tried this in. So keep that in mind when you are planning to start this. In one of my crocks I actually turn it to warm during the last hour or so if we're not quite ready to eat. The base recipe is a little on the bland side but I assume that's why the recipe also mentions adding in other ingredients. I always add sausage or bacon or somethign else even just chopped chives or something. If your crock pot still burns the edges try putting a piece of foil under the lid to try to keep more steam in. It's burning because too much liquid is being removed. This recipe works. I've made it several times and it really only works if you follow my tips.
Sep 6, 2013
Not as good as expected. Edges were burnt,and overall taste wasn't that good. I loved the idea but was disappointed by the outcome.
Jul 27, 2013
I made this for a late brunch so I started it when I got up in the morning and didn't cook it overnight since I was worried it might get overcooked. I did really add to the recipe because I wanted something spicy and extra hearty. I added chopped green chiles, browned and drained breakfast sausage links that I sliced, and used a combination of cheddar and monterey jack cheese. Everyone loved it.
Jul 7, 2013
The outer edges got burned but the inside was yummy! Must have to cook it less time?
Jun 25, 2013
We had houseguests that I made this for and it was so good and I love that I didn't have to get up early and make breakfast. The big crock I cooked this in cooks really hot so I cooked it on low for a couple of hours before I went to bed then turned it to low. It probably only cooked for 6 hours since we were up late and up early