slow cooker breakfast casserole

http://whatscookinglove.com/2015/09/slow-cooker-breakfast-casserole/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

Ingredients

• 6 eggs
• 1 1/2 cups Crystal Farms shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• 4 ounces Crystal Farms cream cheese
• 1/2 bag (32 ounce bag) diced frozen hash brown potatoes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup milk (I used soy milk)

Instructions

1. Spray the slow cooker with cooking spray and put the hash browns on the bottom of the slow cooker.  Add in the bacon, shredded cheese, and cream cheese.  Stir together to combine.
2. In a bowl whisk together the eggs, milk, and salt and pepper.  Add into the slow cooker and mix to combine.
3. Cook on high for 3-4 hours on on low for 6-8 hours on overnight on low.  Once done mix together to combine the melted cheeses before serving.  Serves 3-5 people.  Double the recipe if serving more.