Cheesy Crockpot Egg and Hashbrown Casserole

prep time:: 10 min
total time:: 5 hr 10 min or overnight

Makes 12 servings

Heather Clements

an easy overnight or early morning casserole for breakfast / brunch

ingredients

1 30-32 oz. bag frozen hash brown potatoes
1 cup cooked diced ham, bacon, or veggie (soy) bacon / ham
1/2 cup chopped brown onion
1 green bell pepper, chopped
1 can diced green chilies (drained) or 3 - 5 Anaheim peppers, parboiled and peeled (deveined and seeded)
2 cups shredded cheddar cheese (or blend with Monterey jack)
12 eggs
1 cup milk
1/2 tsp salt
3/4 tsp black pepper

directions

Spray inside of crockpot with nonstick cooking spray, then place one third of one 30-32 oz. bag frozen hash brown potatoes on the bottom. Add a third of 1 cup cooked diced ham, bacon, or veggie (soy) bacon / ham; 1/2 cup chopped brown onion; 1 green bell pepper, chopped; and 1 can diced green chilies (drained) or 3 - 5 Anaheim peppers, parboiled and peeled (deveined and seeded) as the second layer. Sprinkle one third of 2 cups shredded cheddar cheese (or blend with Monterey jack) as the third layer, then repeat this process twice to use all ingredients. In a large bowl, beat together 12 eggs; 1 cup milk; 1/2 tsp salt; and 3/4 tsp black pepper. Pour over layered ingredients in crockpot, cover, and cook on low overnight or 5 hours on high if starting at 5 a.m. or so for mid-morning brunch.