FROM KOA NEWSLETTER
Crock Pot Breakfast
What kamper doesn’t want to enjoy a hot and tasty breakfast when they roll out of their sleeping bag, cot or bed? KOA Kamper, Ginger Parrish, shares her favorite breakfast recipe with other KOAKompass readers—which she says is great for those mornings when you just want to sleep in.
Ingredients:
1 bag (32 oz. size) frozen hash brown potatoes
1 pound bacon, diced; or ham, cooked and cubed
1 onion, diced
1 green bell pepper, diced
1 1/2 cup cheddar or Monterey Jack cheese, shredded
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper (more or less to taste)
1 bag (32 oz. size) frozen hash brown potatoes
1 pound bacon, diced; or ham, cooked and cubed
1 onion, diced
1 green bell pepper, diced
1 1/2 cup cheddar or Monterey Jack cheese, shredded
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper (more or less to taste)
Directions:
Place a layer of frozen potatoes on the bottom of the crock pot, followed
by a layer of bacon or ham; then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.
Place a layer of frozen potatoes on the bottom of the crock pot, followed
by a layer of bacon or ham; then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.
Beat the eggs, milk, salt and pepper together. Pour over the crock pot
mixture, cover and turn on low. Cook for 10-12 hours.
mixture, cover and turn on low. Cook for 10-12 hours.
Serves 6.
Shawn and Kimberly
