• 32 oz. hash browns, frozen
  • 2 c. cheese, shredded
  • 1 lb. Bacon, Sausage, or Ham (You choose what meats you want)
  • 18 eggs
  • 1 c. milk
  • salt/pepper to taste

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Love it when our Facebook Friends share their recipes. Slow Cooker Egg Bake II was shared by Facebook Friend Dawn P. H.! Thanks Dawn for sharing!

  1. Put 1/2 the meat (your choice) (if sausage or bacon, cook first), 1/2 hash browns, and 1/2 cheese in the slow cooker.
  2. Repeat the above to create a layer with the rest of the meat, hash browns, and cheese.
  3. Blend the eggs, milk, salt and pepper. Pour over all.
  4. Cover. Cook on Low for 6 to 8 hours.

NOTE: The egg bake cooks at night while you are sleeping. Dawn says it is so Easy!

Happy Crocking!

Provided by Dawn P. H., via facebook

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Egg Bake II

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