Thursday, February 27, 2014

Crock Pot Breakfast

Prepare it the night before, and wake up the a hearty, filling, and tasty breakfast.  A great way to start the weekend.

Yield: 10 servings


  • 1 lb. bacon
  • 3 red bell peppers, chopped
  • 1 large white onion, chopped
  • 6 green onions, chopped
  • 5 cloves garlic, minced
  • 18 eggs
  • 2 cups milk
  • 2 tsp dried dill weed
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 lbs frozen hashbrowns
  • 1 lb cheddar cheese, grated


  1. Cook the bacon to tender.  Cut into bite-sized pieces.
  2. In a skillet, sauté the bell pepper, onions, and garlic until tender.
  3. In a large mixing bowl, combine the eggs, milk, dill weed, salt, and pepper.
  4. In your crock pot, put in a layer of 1/3 of the hash browns, 1/3 of the bacon pieces, 1/3 of the vegetables, and 1/3 of the cheese.  Repeat for the second layer.
  5. Pour half of the egg mixture over the top.
  6. Repeat thirds for the top layer.  Pour remaining egg mixture over the top.
  7. Cook on low for 6-9 hours until it reaches 160°F.  Serve warm.

Adapted from A Latté with Ott, A.

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