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Slow Cooked Country Breakfast

Slow Cooked Country Breakfast

  • 1 - 2 lb. bag frozen hashbrown potatoes (thaw in refrigerator)
  • 1 lb. bacon - fried, drained and crumbled into bits
  • 1/2 cup chopped onions
  • 12 oz. shredded cheddar cheese
  • 12 eggs
  • 1 cup milk
  • 1/2 tsp. dry mustard
  • 1 tsp. salt
  • 1/2 tsp. pepper

Preparation -
Spray the inside of a Crock-Pot with nonstick cooking spray. Layer half of the hashbrowns, half of the bacon, half of the onions, and half of the cheese in the Crock-Pot. Repeat the layers, ending with cheese. Beat the eggs, milk, mustard, salt and pepper together. Pour the mixture over the ingredients in the Crock-Pot. Cook on low for about ten hours. Serve 6 to 8.


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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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