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Breakfast Casserole


  • 1 (32 ounce) bag frozen hash brown potatoes
  • 1 pound bacon diced, cooked and drained, or 1 pound cooked ham, cubed
  • 1 medium diced onion
  • 1 green bell pepper diced
  • 1 1/2 cups shredded Cheddar or Monterey jack cheese
  • 1 dozen eggs
  • 1 cup milk
  • 1 teaspoon salt
  • 1 teaspoon pepper (more or less to taste)


  1. Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese.
  2. Repeat the layering process two or three more times, ending with a layer of cheese.
  3. Beat the eggs, milk and salt and pepper together. Pour over the slow cooker mixture.
  4. Cover and turn on LOW. Cook for 10 to 12 hours.

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