Crockpot Omelette Casserole (10 servings) 12 large eggs 1 32-ounce bag of frozen hash brown potatoes - partially thawed 1 pound bacon cut into small pieces - fried and drained 1/2 cup diced onions 12 ounces shredded cheddar cheese 1 cup milk 1/2 teaspoon dry mustard salt and pepper - to taste Recently, I've fallen in love with crockpot breakfast casseroles. I'll make one for family brunch and find that I have enough left over to use it as a filling for breakfast burritos which I freeze and eat over the next couple of weeks. My fascination started with a Southwestern Crockpot Breakfast that had sausage and peppers. It was great as a casserole and even better as burritos. The recipe here uses bacon instead of sausage and is quite heavy in the potato department. It was a winner. I liked the heartiness of the hash browns. I might add some chopped bell pepper the next time I make it. This recipe served three hungry people from the crockpot and the leftovers were enough for 8 large burritos. (This recipe was submitted in 2003. It was tested and photographed in June 2015.) How To Make A Crockpot Omelette Casserole As if you were making lasagne, layer your ingredients as such (bottom to top): 1. potatoes 2. bacon 3. onions 4. cheese 5. potatoes 6. bacon 7. onions 8. cheese Now, beat the eggs, milk, mustard, salt and pepper together. Pour this over the whole mixture. Cook on low for ten to twelve hours*. * Cooking Note From Mr Breakfast: As others have commented below, the cooking time as directed is too long for many crockpots. I have a large 12 x 9-inch slow cooker and my cooking time was 6 hours on low. The edges were cooked more than the center, but the egg was completely set. Most people are reporting a cooking time closer to 7 hours. Perfect for large gatherings like holiday brunch. Great make-ahead breakfast for those times when your mornings are definitely going to be busy. Mr Breakfast would like to thank The Boss for this recipe. Recipe number 775. Submitted 1/18/2003.