Our Recipes
Breakfast
| 1 32 Oz bag frozen hashbrowns
1 1/2 Cup shredded chedder or monteray jack cheese
1 Lb bacon chopped and fried
1 diced onion
12 eggs
1 diced bell pepper (i am going to leave this out next time)
1 Cup milk
1 Tsp salt
1 Tsp pepper
Layer 1/3 of hashbrowns, 1/3 bacon, 1/3 onion, 1/3 pepper, 1/3 cheese,
repeat, ending with cheese. Beat eggs, milk and salt and pepper and
pour over remaining. Cook in greased crockpot overnight 10-12 hours on
low.
Next time i would halve all the ingredients, fed our
family with half left over. Was wonderful to wake up to the smell of
bacon and eggs.....very filling.
|