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Breakfast Casserole

bethany's
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Serves/Makes: 6
Ready in: > 5 hrs

  • 1 bag (32 ounce size) frozen southern style hashbrown potatoes
  • 1 pound bacon cut into pieces, fried and drained
  • 1 pound sausage, crumbled, browned and drained
  • 1/2 cup diced onions
  • 1 green bell pepper diced
  • 3/4 pound cheddar cheese diced
  • 12 eggs, beaten
  • 1 cup milk
  • 1/2 teaspoon dry mustard
  • salt & pepper, as desired

Grease the inside of the crock pot.

Alternate layers of hash browns, bacon, sausage, onion, bell pepper, and cheese.

In a bowl, whisk together the eggs, milk, mustard, salt, and pepper. Pour over the ingredients in the crock pot.

Cover the crock pot and cook on low for 8 hours or until the potatoes are tender and the casserole is heated through.

Serve hot.


Recipe Source: cdkitchen.com

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