Hearty Mountain Crock Breakfast (Print Version)
# Ingredients:
→ Main Components
01 -
150 g medium cheddar cheese, grated
02 -
1 green bell pepper, chopped (optional)
03 -
1/2 medium onion, chopped
04 -
450 g precooked ham or bacon, diced
05 -
900 g frozen hash browns
→ Egg Mixture
06 -
Black pepper, to taste
07 -
Salt, to taste
08 -
180 ml whole milk
09 -
12 large eggs
# Instructions:
01 -
Give the inside of a 4-litre slow cooker a good coating with oil or some nonstick spray so stuff won't stick.
02 -
Toss a third of the hash browns into the bottom. Top with a third each of the meat, onion, and maybe bell pepper. Sprinkle on some salt and pepper.
03 -
Next, shake on a third of that shredded cheddar so it spreads out over everything.
04 -
Do that layering move two more times—hash browns, cheese, the rest of your bacon or ham, veggies, and keep repeating until it’s all in there, divided up as evenly as you can.
05 -
Crack your eggs into a big bowl and pour in the milk. Use a whisk to beat it all together till there’s no streaks left.
06 -
Now just pour the eggs and milk all across those layers so the whole lot is soaked.
07 -
Put the lid on and set to low. Leave it for 6 to 8 hours, checking until the eggs are set. Dish it out while it’s still warm.
# Notes:
01 -
If you like a bit more flavor, try swapping in sausage or toss in sautéed mushrooms. Let it cool just a few minutes before you cut in, so the slices come out neat.