Listener Valerie sent me her recipe for Crock Pot Breakfast Casserole to add to our growing list of slow-cooker meals for Crocktoberfest.

Ingredients

• (1)32oz. bag frozen hash brown potatoes
• 1 lb. bacon, diced, cooked and drained or 1 bulk roll sausauge, cooked and drained
• 1 med. Onion, diced
• 1 green or red bell pepper, diced
• 1 ½ cups cheddar or Monteray Jack cheese, shredded
• 1 dozen eggs
• 1 cup milk
• 1 tsp. salt
• 1 tsp. pepper (more or less to taste)

Preparation

1. Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon/sausage, then onions, green/red pepper, an cheese.
2. Repeat the layering process two or three more times, ending with a layer of cheese.
3. Beat the eggs, milk, salt, and pepper together.
4. Pour over the crockpot mixture, cover and turn on low. Cook for 10-12 hours.

Have a crock pot recipe that you’d love for us to share on WDOK.com for our month-long Crocktoberfest? E-mail it to me – nancy@wdok.com.

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