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Crockpot Breakfast Casserole Recipe


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     Crockpot Breakfast Casserole

Category   Breakfast - Brunch
Sub Category   None
Servings   8
Preptime   30 minutes

1 Dozen Eggs
1 cup cashew milk
20oz Shredded Hash browns
1 pkg thin and crispy turkey bacon - cut in half and cooked
1/2 cup chopped onion
7oz Fat free shredded cheddar
1/2 tsp dry mustard
1/4 tsp garlic powder
1/4 tsp ground black pepper
1 pkg Jones Sausage and Rice Links

Beat eggs until well blended. Then beat in milk and garlic powder, mustard and 1/2 tsp pepper. Set aside.
Lightly spray the inside of your crockpot with nonstick cooking spray. Set half the potatoes in the bottom of the crock pot and then sprinkle a 1/4 cup onion on top. Layer half of the bacon on top. Then cover with 3.5 oz (half) of the cheese. Repeat this layering with remaining ingredients
Pour egg mixture over the layers in crock pot.
For refrigerated hash browns, cook for 6-7 hours on low or until eggs are set. For frozen hash browns, cook for 7-8 hours on low or until eggs are set.

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