Bakin’ With Bacon and The King


Greetings From The Castle Kitchen!

Ready for a yummy breakfast treat for your Easter morning breakfast table (or bunch if you sleep in late….haha).      This really isn’t a “unique” recipe – but it’s definitely good AND the other thing about it is you can add some of your other favorite things to it and it doesn’t hurt it a bit – makes it yummier.    You’ll note that we added more salt and pepper than the recipe called for – that’s because the Royal Dad likes his food like that so the Royal Mom added more and she thought it was better too.     Just use your own judgment.


Bacon, Hash Brown, Egg Crockpot Breakfast



  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 1 pound bacon strips, cooked and crumbled
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1-1/2 cups shredded cheddar cheese
  • 12 large eggs
  • 1 cup 2% milk
  • 1/2 teaspoon salt (or more – to taste – personally I used a bit more salt than recipe called for!)
  • 1/2 teaspoon pepper (ditto above about salt…….more pepper – more taste)

Note:   Someone who tried this recipe suggested putting salsa on top at serving – great idea for even MORE flavor!!!


  • In a greased 5-qt. slow cooker, layer a third of each of the following: potatoes, bacon, onion, green pepper and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over layers.
  • Cook overnight for eight hours on LOW.   Some have suggested cooking on HIGH for first 30 minutes but I just did the LOW for eight hours (actually 8-1/2 since I actually made coffee and set the table before serving!!!!).    Some people like their eggs SOFTER than others so it’s kind of up to you on timing.   I even read where someone who likes super soft (loose) eggs cooked it four hours on low but I like my eggs DONE!

Doesn’t that sound good?  Know what?

…… IT IS!!! ……

From Me, And The Royal Family – HAPPY EASTER!   

King Teddy



45 responses »

  1. A wonderful recipe!

    The thing researchers have found out about salt is that if you use very little in the recipe itself, and then sprinkle it on top of the food on your plate, your taste buds like it just as much as if you salted it in the kitchen during cooking and you actually consume less sodium. Something to keep in mind for those of us (like me) whose blood pressure goes up if too much salt is consumed.

    Liked by 1 person

    • I do that actually – I salt food as it needs it after it’s cooked. My husband is a salt and pepper nut. Unfortunately. Most of the time I just tell him I’ve put salt in it but haven’t. Don’t tell!

      Love, Pam


  2. Your Easter Bunny ears are perfect for you!

    Mom said she doesn’t add salt to most things, she just eats what’s in there, except eggs and potatoes. Those are so bland they really need the salt. Mom would add some at serving she thinks, if she made this great recipe. And black pepper? Oh, she loves that stuff!


    • It’s smart to just put salt in things AFTER they’re done………sometimes you think you need salt but don’t – and this has BACON in it too!!!!

      Love, Teddy and Mom


  3. That sounds very tasty. I use very little salt if any for cooking as Ivor is on medication for high blood pressure. I do like to use a lot of ground black pepper though.


  4. I think someone said bacon! My biped said she’s going to try that – without the bacon. I’ve volunteered to eat the bacon – I try to help!


  5. WoWzers! Mom used to make that! Its Easter here and that means we are having EGGS BENEDICT today! Mom even makes hom made hollindiase and we get some eggs and ham! YUMMMM!!!!
    Have a glorious day!


  6. Wow, you’d need a big family for this one. Mom says, it would take a week for her and our dad to get through it, but it does sound yummy, minus the onion and green pepper for our mom. Our dad would definitely want it with some salsa, and probably jalapeños too! XOCK, angel Lily Olivia, Mauricio, Misty May, Giulietta, angel Fiona, Astrid, Lisbeth, Calista Jo, Cooper Murphy and Sawyer


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