Sunday Supper - Overnight Breakfast Delight!

Every week my work has staff meeting on Tuesday mornings at 8:30am. Every week we rotate who brings "snack" (read that as breakfast) to help jump start the meeting. This week was my turn and so I searched AllRecipes.com for a simple, yet delish breakfast item. I did my own thing yet again with this recipe and so if you want the original, the link is located below.

"Slow Cooker Western Omelet"

 Original recipe at AllRecipes.com

Level: Easy

Prep time: 30 minutes

Cook time: 11 hours

What you'll need:
1 1/2 pound frozen O'Brien potatoes 

1 onion, diced
1 red bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
1 1/2 cups shredded cheddar cheese
12 eggs
1 cup milk
salt and pepper to taste

What's next:
1) Dry off all the peppers and onions in a paper towel. You need to rid all the water off the veggies before putting them in the crock pot.

2) Lightly grease a 4 quart or larger slow cooker. Place 1/3 of the hash brown potatoes in a layer on the bottom. Layer 1/3 of the onion, peppers, and Cheddar cheese. Repeat layers two more times. In a large bowl, whisk together eggs and milk, and season with salt and pepper. Pour over the contents of the slow cooker.
2) Cover, and cook on Low for 11 hours.

Thoughts from the chef:

The original recipe said to cook it for 10-12 hours, I wouldn't cook it any longer than 11 hours. I added just a little bit of salt and pepper in the eggs mixture before I poured it over the potatoes and veggies, but it needed a ton more! Next time I will probably add some sort of spicy component like cayenne pepper or something along those lines. 

So easy and so tasty!

Did you make this? Let me know your thoughts, questions and suggestions in the comment section!

Until next time...