19 Aug Breakfast Casserole
Carolina Pride bacon, hashbrowns and eggs make this breakfast casserole filling and flavorful.
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- 12 eggs
- 1 (32-oz.) bag frozen hashbrowns
- 1 lb. Carolina Pride bacon, chopped cooked and drained
- ½ cup onion, diced
- ¾ pound shredded cheddar cheese
- 1 cup milk
- ½ tsp. dry mustard
- Salt and pepper to taste
Layer half of the hashbrowns on the bottom of your crockpot, followed by half of the bacon, half of the onions and half of the cheese. Finish layering with remaining hashbrowns, bacon, onions, and cheese. Beat the eggs, milk, mustard, salt and pepper together and pour over ingredients in crockpot. Cook on low for 10 to 12 hours.
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