Breakfast Casserole

The holidays are already stressful with all the family and cooking. This recipe will help you with the stress just a bit


1 lb bag frozen hash browns, partially thawed
3 cups cheddar cheese
12 eggs
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper


  1. Spray the inside of the slow cooker with cooking spray
  2. Put half of the hash browns in the slow cooker and spread them out evenly
  3. Top the hash browns with half of the cheese. Repeat with the remaining hash brown and cheese
  4. In a large bowl, beat the eggs with whisk, then mix in the water, salt and pepper. Pour the egg mixture into the slow cooker over the hash browns and cheese.
  5. Cover and cook on low for 8 to 9 hours


Extras: You can crumb bacon or diced ham in the eggs. For a creamier textures substitute milk for the water.


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