Hazel's Crockpot Thursdays

Per srubles requests, I asked Hazel to dig out some of her Breakfast crockpot recipes...The best part is, you cook this overnight, so when you wake up, you have breakfast...

Bacon and Tater Tot Breakfast

1 lb Frozen Tater Tots
1/2 lb. diced Canadian bacon
1 onion, chopped
1 green bell pepper, chopped
1-1/2 cups shredded Cheddar cheese
1/4 cup grated Parmesan cheese
6 eggs
1/2 cup whole milk
2 Tbsp. flour
salt and pepper to taste

Layer first 6 ingredients in crockpot in order listed. One third of each ingredient at a time; repeat two more times ending with the cheeses.

In mixing bowl, mix eggs, milk, and flour together until well combined. Salt & Pepper to taste...Pour mixture over layers in crock. Cover and cook on low for 10-12 hours. Makes 6-8 servings...

And another similar recipe:

Breakfast Crockpot Casserole

1 bag (32 oz.) of frozen southern style hash brown potatoes
1 pound of bacon cut into pieces, fried and drained.
1 pound sausage, crumbled, browned and drained
1/2 cup diced onions
1 green pepper diced
3/4 pound cheddar cheese diced
1 dozen eggs
1 cup milk
1/2 teaspoon dry mustard
salt & pepper

Layer first 6 ingredients in crockpot...1/2 to 1/3 of each ingredient at a time...ending with the cheese...beat other ingredients together in separate bowl...pour over layers in crockpot...cook on low for 10-12 hours...makes 6 servings...

Enjoy!

Hazel's crockpot tip:

To speed up the thickening of sauces with flour or cornstarch at the end of the cooking, increase the heat to the high setting and cook from 15 to 45 minutes longer. Or drain the juices into a saucepan and bring to a boil on top of the stove or in a glass measure in a microwave oven, stirring until smooth and thickened.