will be cooking in the crock pot tonight. (I'm only using half of what the recipe calls for, though--it's far too much for two, and eggs don't reheat well.)


Crock Pot Breakfast Eggs w/Hash Browned Potatoes

a dozen eggs
1 or 2 cups shredded cheddar cheese (Extra-sharp white, in this case.)
1 lb cooked, diced bacon (or 1 lb cooked, diced ham)
1 onion, chopped
1 pepper, chopped (red or green--your choice)\
1 bag (about 32-36 oz) breakfast potatoes/shoestring potatoes, or whatever you call them in your neck of the woods. (If you're feeling *really* lazy, you can buy them with peppers and onions in the mix, so all you'll have to do is cook and dice the meat.)
1 cup milk
1 tsp black pepper
1/2 tsp salt
1 heaping tsp minced, fresh rosemary


Layer the ingredients in the crock in this order: potatoes, meat, veggies, cheese
Repeat the process a couple times, and stop so that the top layer is cheese. (Don't overfill your crock--you still have to add the eggs!)
Beat the eggs, milk, herbs and spices with a whisk, and pour the mixture into the crock.
Put on the lid, set the crock to Low, and cook for 10-12 hours. (You definitely want to check it at the 10 hour mark since every crock pot manufacturer seems to have a different idea about exactly what temperature "Low" should be.)

I make this for the family, occasionally, and my father usually dumps ridiculous amounts of Marie Sharps Hot Sauce on it (which he does with just about everything, really), but I prefer it plain, or with a bit of mild salsa.