Breakfast in Bed Casserole
1 bag (32 oz.) frozen hashbrown potatos 1 lb bacon, cut into pieces, fried and drained. 1/2 c diced onions 1 green pepper, diced 3/4 lb cheddar cheese diced 1 dozen eggs 1 c milk 1/2 tsp dry mustard salt & pepper to taste Layer the hashbrowns, bacon, onions, green pepper and cheese in a slow cooker, layered. Add the cheese. Beat eggs, milk and mustard, salt & pepper together; pour over mixture and cook on Low for 10 hours. Serves 8. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
