Everyone raved about this dish when it was served at the Women’s Breakfast. Here’s Monika’s recipe for this super easy, super delicious breakfast. It’s just as good without meat, so it works well for omnivores and vegetarians alike.
- 1 bag frozen hash brown potatoes (32 oz)
1 lb bacon or sausage – optional - 1 small onion (diced)
- 8 oz shredded sharp cheddar cheese
- 1 cup diced veggie i.e. (red/yellow/ green bell pepper, broccoli)
- 12 eggs
- 1 cup milk
- 1 tsp dried dill, 1/2 tsp each of salt and pepper to taste
Cut bacon/sausage in to small pieces, cook and drain (You could use pre-cooked bacon to speed up the process).
Add half bag of hash browns to bottom of slow cooker. Add half your bacon.
Add half your onions.
Add half your veggies.
Add half your cheese.
Add remaining hash browns.
Add remaining bacon.
Add remaining onions.
Add remaining green and red peppers.
Add remaining cheese.
In a medium sized bowl beat eggs and milk together with the salt, pepper and dill.
Pour over the casserole.
Cook on low for 4 hours or warm for 8 hours.
You really can’t go wrong if to stick to the base and mix up the veggies and cheese.