Lazy Day Crock Pot Brunch

A "shell" of shredded hash browns is made in the crock pot and filled with bell peppers, ham & cheese. A mixture of eggs & whipping cream goes on top.

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Ingredients:

• 8 slices bacon
• 28 oz pkg frozen shredded hash browns, thawed
• 2 teaspoons EACH salt and pepper, or to taste
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1/2 cup onion, diced
• 2 cups ham, cut into cubes
• 2 cups shredded cheddar cheese
• 12 eggs
• 1/2 teaspoon Dijon-style mustard
• 2 cups heavy whipping cream
• Pam

Method

Cook bacon, drain grease and set aside. Spray inside of crock pot generously with Pam. Press potatoes on bottom and 1-inch up the sides to form a crust. Season with half of the salt and pepper. Crumble bacon over potatoes. Sprinkle green and red peppers, onions, ham and cheese over potatoes. In a large bowl whisk the eggs, remaining salt and pepper, mustard and cream. Pour over potato mixture. Cover and cook on low for 6 hours or until eggs are set.

Notes: This is easy and great tasting for a brunch or a morning when you have overnight guests.

Number of servings: 8

Submitted By: pamela.s
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