Friday, November 20, 2015

Crock Pot Breakfast Casserole

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This is the perfect breakfast for early morning risers or a lazy weekend meal.

I love my crock pot and have been recipe testing for a few weeks now and this one is a keeper.

This would be perfect for a brunch get together or even the upcoming holidays.

Using your crock pot also frees up the oven for other yummies like Cinnabon Cinnamon Rolls.

So if you're up early, sneak down to the kitchen and in minutes you can have this thrown together and cooking in the crock pot.

You will even have time to go back to bed and get up again if you want ;)

Here's what you need:

1 tube crescent rolls
6 eggs, at room temperature
1/4 cup half and half
1/3 bell pepper, diced
3-4 diced green onions
1 tsp. salt
1/2 tsp. fresh ground pepper
6 oz. ham, diced
2 large handfuls of shredded hash browns
1 cup shredded cheese of your choice, I used Colby Jack

Spray the crock pot with cooking spray and line with 6 - 8 of the crescent rolls.
In a glass measuring cup or bowl mix the half & half, eggs, bell peppers, onions, salt, and pepper and set aside.
Layer the diced ham on top of the crescent rolls.
Next layer the hash browns then the cheese on top of the ham.
Pour the egg mixture evenly over the cheese.
Place the lid on top and cook on high for 3 hours or until the eggs are set.
Slice and serve.
Mmmm mmmm.  Perfect weekend breakfast or brunch.


Serves 4 - 6
Here's the handy printable - Crock Pot Breakfast Casserole

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