Easy Slow Cooker Breakfast Casserole
Ingredients
- 12 eggs
- ¾ cup milk
- 2 teaspoons Dijon mustard
- ½ teaspoon garlic salt
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 bag frozen home fried potatoes (cubed potatoes, not shredded or patties)
- 4 strips crisp, cooked bacon, or shredded deli ham
- ½ onion, chopped
- 1 cup sliced mushrooms
- 2 raw cups broccoli florets, chopped
- 6 oz sharp cheddar cheese, shredded
Instructions
- In a medium-sized bowl, whisk together the eggs, milk, mustard, garlic salt, and salt and pepper.
- Lightly grease the bottom of your slow cooker or spray with cooking spray.
- Place half the potatoes on the bottom. Layer with half the bacon, chopped onion, mushrooms, broccoli, and cheese. Add the remaining potatoes, then top with the rest of the veggies, bacon, and cheese.
- Pour egg mixture on top. Cover and cook on Low for 4 hours.