Crock Pot Egg Bake

Hosting guests over the weekend? Nothing beats winning them over with a delicious, home-cooked breakfast. Here’s an easy breakfast idea that allows you to do everything the night before. Wake up to the smells of a good ‘ol southern breakfast without the fuss of rushing around to throw something together before your guests wake up. Sit back, have a cup of coffee, and enjoy their company.

Love this simple, yet delicious breakfast idea!

Love this simple, yet delicious breakfast idea!

Crock Pot Egg Bake

1 lb package Frozen Tater Tot Potatoes (I like the miniature tater tots)

½ lb Canadian Bacon, diced

1/2-1 Onion, chopped (depending on what your preference)

1 ½ cups Reduced Fat Shredded Cheddar Cheese

¼ cup Grated Parmesan Cheese

6 Eggs or 1 ½ cups Egg Beaters (Either works but the Egg Beaters are less calories)

½ cup Skim Milk

2 tbsp Whole Wheat Flour

Salt & Pepper to taste

Directions:

1. In a large crock pot, layer 1/3 of tater tots, then Canadian bacon, then onions, then cheeses. Repeat two more times.
2. Combine eggs, milk, and flour. Season with salt and pepper. Pour over layers.
3. Cook on low 6-8 hours or turn on before you go to bed 🙂

Serves 6-8

So easy and so good! Perfect anytime you’re hosting house guests or an easy option for the family any day of the week!

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2 responses to “Crock Pot Egg Bake

  1. Pingback: Sausage & Hashbrown Casserole | Debbie's Midwestern Kitchen·

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