Slow Cooker Cluck and Murphy Breakfast Casserole

Method

Step by step

1. 01

   Cook bacon pieces in a skillet over medium heat, stirring for 7 to 8 minutes or until crispy.

2. 02

   Place bacon on a plate lined with paper towels to drain. Once cool enough to handle, crumble bacon.

3. 03

   Discard all but 1 T. of the bacon drippings. Add white onion, pepper and mushrooms; cook over medium heat, stirring occasionally, for 5 to 6 minutes or until vegetables are tender.

4. 04

   Stir in mustard, salt and pepper.

5. 05

   In a separate bowl, whisk together eggs and sour cream.

6. 06

   Grease a minimum size 4-quart slow cooker, with butter, shortening or sprayed with a cooking spray.

7. 07

   Transfer half the hash browns on the bottom of the slow cooker.

8. 08

   Evenly spread the vegetable mixture EXCEPT green onions over the hash browns.

9. 09

   Sprinkle with 2 cups of the cheese and half the bacon.

10. 10

    Spread remaining hash browns over top.

11. 11

    Pour egg mixture evenly over top and sprinkle with remaining bacon and 1 cup cheese.

12. 12

    Cover and cook on Low for 4 hours and then sprinkle the green onions on top and cook for another 2 hours on Low, or until eggs are set and edges are brown. Do not overcook.

13. 13

    Sprinkle with parsley, if using, and serve immediately.

Originally published on getcrocked.com.