Crock Pot Breakfast Layers (Print Version)
Layers of cheesy, meaty hash browns and eggs cooked slow for a filling breakfast to jumpstart your day.
# Ingredients:
→ Main Components
01 -
150 g shredded medium cheddar cheese
02 -
1 green bell pepper, chopped (optional)
03 -
1/2 medium onion, diced
04 -
450 g cooked bacon or ham, cut up
05 -
900 g frozen hashbrowns
→ Egg Mixture
06 -
Black pepper, as needed
07 -
Salt, as needed
08 -
180 ml whole milk
09 -
12 large eggs
# Steps:
01 -
Spray the inside of your 4-litre slow cooker with oil or use nonstick spray so nothing sticks.
02 -
Toss in a third of the hashbrowns first, then add some ham or bacon, onion, and that green pepper if you're into it. Sprinkle over salt and pepper.
03 -
Add a layer of shredded cheddar right on those ingredients.
04 -
Do that whole routine two more times—hashbrowns, meat, onion, bell pepper, cheese—so you've used up everything in three neat layers.
05 -
Beat the eggs with the milk in a big bowl ’til it’s all mixed and smooth.
06 -
Carefully pour that egg mix all across your layers. Make sure it seeps through and covers everything.
07 -
Pop the lid on and let it cook on low for six to eight hours. Once eggs are solid, scoop out while it’s hot.
# Notes:
01 -
You could swap in sausage or even throw in mushrooms you’ve cooked to add more flavor. Let it hang out for 5 minutes before cutting so it stays tidy.