Crockpot Breakfast Casserole
32 oz. frozen hash browns with onions and peppers
1 smal red pepper, diced
1/2 lb. bacon, canadian bacon, ham, sausage (all optional)
2 cups shredded cheddar cheese (or cheese of choice)
1 cup milk
1 tsp. kosher slat
1 tsp. black pepper
6-8 drops hot sauce
1 tsp. dry mustard
Spray the slow cooker stoneware with cooking spray.
Place hash browns in the bottom of the slow cooker. Top with diced red pepper.
If using bacon or sausage, cook and then crumble on top of red pepper.
Top with cheddar cheese.
Whisk together remaining ingredients. Pour evenly over the mixture in the Crockpot.
Cook on low 10-12 hours.
Recipe by Stephanie Gallagher, About.com <http://About.com> Guide