Crockpot Breakfast Casserole

• 1 bag  (16oz) frozen hashbrowns 
• 3 C  shredded cheese
• 2/3 C  chopped onion
• 1 lb Bacon ( cooked until crisp/ diced)
• 12 eggs
• 1 C half and half
• 1 tsp garlic powder
• salt and pepper

• Spray bottom and sides of Crockpot insert with spray oil. Layer half of frozen hashbrowns in bottom of Crockpot insert, then top hashbrowns with 1 ½ cups shredded cheese and ⅓ cup chopped onions. Top onion layer with half of cooked bacon. Repeat layers in same order until all ingredients have been added to Crockpot.

  • Crack eggs directly into large mixing bowl. Add half and half, garlic powder, salt, and black pepper, and whisk until mixture is fully combined and no longer streaky.
  • Pour egg mixture evenly over casserole layers in Crockpot. Cover with Crockpot lid and set to low for 8 hours. After 8 hours, check doneness of casserole to ensure eggs are fully cooked. Add additional time as needed, cooking no more than 9 hours total.
  • When casserole is cooked through, serve immediately or set Crockpot to warm and serve when ready.

  
  

• Need to fill a crowd for breakfast ? Try this recipe....