Hash Brown Egg Brunch
1 pkg (32 oz) frozen shredded hash browns
1 lb bacon, cooked and crumbled
1 med onion, chopped
1 med green pepper, chopped
1 1/2 cups shredded cheddar cheese
12 eggs
1 cup milk
1/2 tsp salt
1/2 tsp pepper

Layer a 1/3 of the potatoes, bacon, onion, green pepper and cheese in a 5 qt slow cooker coated with cooking spray.
Repeat layers twice. In a large bowl, whisk eggs, milk, salt and peeper; pour over top.

Cover and cook on high for 30 minutes. Reduce heat to low, cook for 3 1/2 to 4 hours or until thermometer reads 160 deg.

10 Servings

PERSONAL NOTE:  I always double this batch.  And, here’s a FUNNY story about this casserole:
Nathan was back in the green room at our church where the worship team was having breakfast between services. One of the guys, “JF”came in to have some breakfast and said it was really “hot.” So, when I came in Nathan told me someone thought it was hot and I explained that he probably meant the temperature was hot and not that it was spicy hot. JF was sitting beside me at the table and he replied to Nathan saying, “your mother knows how I feel about her cooking.” To which Nathan replied, “It’s a good thing my dad isn’t in here right now to hear that.” (LOL)! It was HILARIOUS!

Oh. My. Word. I don’t know how he comes up with these things, but I can see there’s a lot more work to do in the area of teaching him social graces!