Morning Crock Pot Casserole

• 8 eggs
• 4 egg whites
• 34 cup milk
• 2 teaspoons brown mustard
• 12 teaspoon garlic salt
• 1 teaspoon salt
• 12 teaspoon pepper
• 1 (30 ounce) bag hash browns (frozen or fresh)
• 4 slices cooked bacon, roughly chopped
• 12 onion, roughly chopped
• 2 bell peppers, roughly chopped
• 1 small head of broccoli, roughly chopped (florets chopped and stem sliced very thinly)
• 6 ounces cheddar cheese

1. In a medium size bowl, whisk together the whole eggs, egg whites, milk, mustard, garlic salt and salt and pepper.
2. Set aside.
3. Lightly grease the bottom of your crockpot.
4. Place half the hash browns on the bottom.
5. Layer with half of the bacon, chopped onion, bell peppers, broccoli and cheese.
6. Place the remaining hash browns over the mixture already in the crock pot.
7. Top with the rest of the veggies, bacon and cheese.
8. Pour all of the egg mixture on top.
9. Cover and cook on low for 4 hours.
10. Serve immediately.

eggs, egg whites, milk, brown mustard, garlic salt, salt, pepper, hash browns, bacon, onion, bell peppers, head of broccoli, cheddar cheese

Taken from www.food.com/recipe/morning-crock-pot-casserole-520135 (may not work)