Lazy Day Crock Pot Brunch (betterrecipes.com)
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.
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
1/2 teaspoon Dijon-style mustard
2 cups heavy whipping cream
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.
** I made this recipe and was a hit. Kid approved (even my niece who is a pick eater loved it. It’s loaded with fat how can it not be delicious! ;-) )I used 1 cup of cheese and ½ cup chopped ham. I thought there were a lot of every ingredient. My crock cooks quicker than others I think it took mine about 4 ½ hours and I thought the potatoes were getting on the dry side. Serving it with our homemade salsa fixed that problem. THIS IS a KEEPER! It Makes a ton! We fed 6 adults and 6 small children and still had some left over.