Slow Cooker Breakfast Quiche Recipe
 
 
Author:
Recipe type: Breakfast
Ingredients
  • ½ package shredded Ore-Ida Hash Browns
  • 6 oz. bacon, cooked and crumbled
  • 6 oz. Johnsonville Vermont Maple Syrup Breakfast Sausage Links, cooked and sliced
  • 1 bell pepper, seeded, diced
  • ¼ cup green onion, diced
  • 1 cup shredded cheddar cheese
  • 6 eggs
  • ½ cup milk
  • 1 teaspoon yellow mustard
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
Instructions
  1. Spray your slow cooker with cooking spray.
  2. Line the bottom of the slow cooker with the shredded potatoes; pressing the potatoes up the side of the slow cooker. The potatoes should go up the side about 1".
  3. Add the crumbled bacon, sliced sausage links, bell pepper, onion and cheese.
  4. In a bowl beat eggs and the milk with a wisk. Add the mustard and seasoning.
  5. Pour egg mixture over the ingredients in the slow cooker.
  6. Cover and cook on low for 4-5 hours.
Notes
* Try doubling the recipe if you need it to cook for a longer period. * If you need the recipe to cook faster, turn it to high and cook for 2-3 hours. * This recipe was made using a 3.5 quart slow cooker. It did not fillup the whole crock, so I do think it could easily be doubled.
Recipe by How to Have it All at https://www.howtohaveitall.net/slow-cooker-breakfast-quiche-recipe-johnsonville-giveaway/