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Full Online Book HomeLearning KitchenBreakfastandbrunches - Casserole - Crockpot Breakfast Casserole
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Breakfastandbrunches - Casserole -  Crockpot Breakfast Casserole Post by :hmblack Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2019

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Breakfastandbrunches - Casserole - Crockpot Breakfast Casserole

1 box sausage links, cooked
1 package frozen hash browns
1 small onion, diced
8 eggs
2 (10 3/4 ounce) cans cream of mushroom soup
3 tablespoons water
salt
pepper


Put hashbrowns into crockpot. Put onions on top of hashbrowns. Lay links on top of onions. Mix together the eggs, soup, water, salt and pepper. Pour evenly over everything in the crockpot. Cook on low for 8 hours.
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Breakfastandbrunches - Casserole -  Crockpot Egg Casserole
Use your imagination when making this recipe. Try Canadian bacon instead of ham. Use Havarti or Swiss cheese instead of Cheddar. Add some minced jalapeno peppers if you like hot foods. 1 (32 oz.) bag frozen hash brown potatoes 1 lb. cooked ham, cubed 1/2 cup chopped onion 1 green bell pepper, chopped 1 1/2 cups shredded Cheddar cheese 12 eggs 1 cup whole milk 1/2 tsp. salt 1 tsp. pepper Spray inside of slow cooker with nonstick cooking spray. Place one third of the frozen hash brown potatoes in the slow cooker. Add one third of the ham,
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12 slices bread, crusts removed 1 (8 oz.) package sharp Cheddar cheese, grated 1 (8 oz.) package Swiss cheese, grated 1 lb. Canadian bacon, thinly sliced 6 eggs, beaten 3 cups milk 1/2 tsp. salt Alternate layers of bread slices, cheeses, and bacon in 7x11 inch baking pan until all are used. Beat eggs with milk and salt in bowl. Pour over casserole. Cover. Refrigerate overnight. Bake at 325 degrees for 50-60 minutes.
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