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| Crockpot Breakfast Casserole |
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1 dozen eggs |
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1 cup milk |
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1 package (32 oz.) of frozen hash brown potatoes. |
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1 lb of bacon - cooked, drained and cut into pieces. |
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1 lb of sausage, browned and drained |
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1/2 cup green onions - diced |
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1 green pepper - diced |
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3/4 pound cheddar cheese - shredded |
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1/4 tsp dry mustard |
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salt & pepper to taste |
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Layer potatoes, bacon, onions, green pepper and cheese in the crockpot in two or three layers. Add cheese. |
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Beat the eggs, milk and mustard, salt & pepper together. Pour over the whole mixture. |
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Cook with slow cooker on low for ten to twelve hours or until eggs are set and thoroughly cooked. |
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