Breakfast Casserole

I first heard of this casserole when I ran into Kathy and Brian at the Pathmark. They were buying ingredients to make it for their family's Easter morning breakfast and I thought "Mmmm, how perfect!" It would also be great for Christmas morning, don'tcha think? But why wait for a holiday? It's perfect for any Sunday breakfast or brunch when you'd like to serve a big meal without having a big mess to clean up. Thanx guys!

1 bag (32 oz.) of frozen southern style hash brown potatoes
1 pound of bacon, crisp cooked and drained, cut into small pieces
1 pound sausage, crumbled, browned and drained
1/2 cup diced onions
1 green pepper, diced
1 lb. cheddar cheese, shredded
1 dozen large eggs
1 cup milk
1/2 teaspoon dry mustard
salt & pepper


Layer the frozen potatoes, bacon, onions, green pepper and cheese in the crock pot in two or three layers. Finish up with cheese. Beat the eggs, milk and mustard, salt & pepper together. Pour over the whole mixture. Cook on low for ten to twelve hours.


Tip:
Be sure to season it well. The potatoes and the eggs require more salt and pepper than you think they will. So, season as you normally do, and then add a few extra pinches of salt and a few extra grinds of black pepper.
Feel free to do as many variations as you like. You can add or substitute ham for either the bacon or sausage, or add all three! You can do different kinds of cheese and any kind of veggies you like. I'm sure broccoli, asparagus or spinach would be delicious. Add a little heat with some diced jalapeno peppers and serve it with your favorite salsa. Yum!