Sixteen Rocky Mountain Puzzles

Slow Cooker Breakfast Casserole

1 dozen eggs

1 cup milk

2 pounds frozen hash browns, thawed

1 pound of bacon, cooked, drained and crumbled (You can substitute bulk sausage.)

1/2 cup onions, diced

3 cups shredded medium cheddar

1/4 teaspoon dry mustard

1/4 teaspoon garlic powder

Salt and pepper to taste

Beat eggs until blended. Stir in milk and seasoning; set aside. Spread 1/3 of the potatoes in buttered slow cooker and sprinkle with 1/3 of the onions, bacon and cheese. Repeat with another 1/3 of the potatoes, onions, bacon and cheese, then top with the last third of each. Pour the egg mixture over all the layers. Cook for 7 to 8 hours on low until eggs are completely set. Serve warm with catsup or salsa. Serves 8.