Crockpot Egg Casserole

 Crockpot Egg Casserole 


  • 12 eggs
  • 1 cup of milk
  • salt/pepper
  • 1/2 tsp garlic powder
  • 1 medium onion, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 16 oz shredded hash browns
  • 2 cups shredded cheese


  1. Line crockpot with slow cooker liner ( you will thank me later) or spray generously with cooking spray.
  2. Add hash browns, onion and peppers to crock pot. Stir to mix together.
  3. In a bowl whisk eggs, milk, and seasoning. Pour over hash brown mixture. 
  4. Top with shredded cheese.
  5. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
  6. Serve
  7. Enjoy!!!

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