I'm Libby...a recipe developer, food writer, entrepreneur, and mother of two. I created this site to help busy parents find the balance between dinner and family time. It is my goal to get you into the kitchen and away from the drive-thru. I share recipes and tips that are simple and feature everyday ingredients that produce wonderful meals that your whole family will enjoy! (Read More)....
I need to first and foremost state that the original title for this recipe was named Crock Pot Breakfast Casserole.
I felt that a name change was in order.
Mainly because while prepping for this dish, Husband Man chopped the veggies a tad bit to big. I guess he didn’t feel the need to deprive us of all their nutrients.
This is ok though because this has to be the most colorful looking dish we have made in a long while. And lots of color=healthy…or so I’ve been told. You don’t have to chop your veggies that big…unless you want to.
This recipe was super easy to make.
We made it overnight, per recipe instructions…and boy did it ever smell good!
Let me tell y’all, it was super nice knowing that breakfast was cooked and ready to eat…on a Sunday morning!
This is the perfect dish to make if you are having overnight company or if you just have a super busy weekend ahead. Just chop, mix, and dump.
Can’t get easier then that…unless you count room service 😉
Now there’s a thought I can live on for months…chopped veggies or not 😉
Hearty Vegetable Breakfast Casserole
1 lb. bacon, sausage, or ham (cook, drained, crumbled)
1 small onion, diced
1 small bell pepper, diced
3 green onions, chopped
Half a 32 oz. bag of frozen hash browns
1 and 1/2 cups of shredded cheese (any flavor)
1/2 cup milk
Salt and Pepper to taste
1. Spray your slow cooker with cooking spray or place a liner inside.
2. Layer the ingredients as follows=hash browns, meat, onions, bell pepper, and 1 cup cheese
3. In a bowl, mix together the eggs, milk, salt, and pepper.
4. Pour egg mixture over ingredients in slow cooker.
5. Spread the remaining cheese on top.
6. Cook on low for 7 hours overnight.
**Libby’s Notes: Ours came out a little liquid-y so I suggest placing a paper towel under the slow cooker lid while cooking to prevent the condensation from hitting the food while cooking. Also, depending on your slow cooker, different cooking times can very. If you have an older slow cooker, I would let it cook the full 7 hours. If you have a newer model, I would suggest cooking it for 3 to 4 hours on low (the new brands tend to heat and cook faster).**
Recipe Source: Tweaked from GetCrocked.com. Original recipe HERE.