Crock Pot Breakfast

Crock Pot Breakfast


  • 32  oz. frozen shredded hash browns
  • 1  pound(s)  cooked ham, cubed
  • 1  onion, diced
  • 1  green pepper, diced
  • 1 1/2  c  shredded cheese
  • 12  eggs
  • 1  c  skim milk
  • 1  tsp  salt
  • 1  tsp  black pepper


Divide hash browns, ham, veggies and cheese so you can create several layers of each in the crock pot. Start with the hash browns, then ham, onions peppers and last cheese. Repeat until you have several layers. Beat eggs, milk salt & pepper pour over layers in the crock pot cover and turn on low. Cook for 10-12 hours overnight.

Sheila Wallendal


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