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Full Online Book HomeLearning KitchenBreakfastandbrunches - Casserole - Crockpot Egg Casserole
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Breakfastandbrunches - Casserole -  Crockpot Egg Casserole Post by :netadventures Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2071

Click below to download : Breakfastandbrunches - Casserole - Crockpot Egg Casserole (Format : PDF)

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, onion, green pepper and cheese. Repeat layers, ending with the cheese.

In a large bowl, beat the eggs, milk and seasonings until well mixed. Pour over the ingredients in the slow cooker, cover and turn on low. Cook for 10-12 hours, until casserole is set and eggs are thoroughly cooked. Serves 12

Source: Fabulous Foods
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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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