Ingredients:
- 32 oz. bag frozen hash brown potatoes
- 1 lb. bacon, sausage or ham cooked and crumbled or diced
- 2 cups sharp cheddar cheese, shredded
- 2 green onions, sliced
- 1 small finely diced white onion, about ½ cup
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 12 eggs
- 1 cup milk
- 1½ tsp. dry mustard powder
- 1 tsp. salt
- 1 tsp. garlic powder
- ½ tsp. black pepper
Directions:
- If using bacon or sausage, cook and crumble. Drain fat, leaving 1 tablespoon in the pan.
- If desired, soften the onion in the fat. This is optional but will soften the flavor of the onion.
- Grease a 6-quart slow cooker. Place half the hash browns, meat, onions, peppers and cheese in the slow cooker. Repeat layers ending with cheese; do not stir.
- Whisk eggs, milk and seasonings in a medium bowl. Pour the egg mixture over the ingredients in the slow cooker.
- Cook on low for 7 to 8 hours or high for 3 to 4 hours. Once cooked, uncover and let the casserole rest for 15 minutes.
