Crock Pot Breakfast Casserole

32 ounces frozen hash brown potatoes (1 bag)

1 lb bacon, sausage or ham cooked, crumbled or diced

2 cups shredded sharp cheddar cheese

2 green onions sliced

1 small white onion finely diced, or 1/2 cup 

12 eggs

1 cup milk

1 1/2 teaspoon dry mustard powder

1 tsp salt

1 tsp garlic powder

1/2 tsp black pepper

1. If using bacon or sausage, cook and crumble. Drain fat leaving 1 tablespoon in the pan.

2. If desired, soften the onion in the fat. This is optional but will soften the flavor of the onion

3. Grease a 6 qt slow cooker. Place half of the hash browns, meat, onions, peppers, and cheese in the slow cooker. Repeat layers ending with cheese. Do not stir.

4. Whisk eggs, milk and seasonings in a medium bowl. Pour the egg mixture over the ingredients in the slow cooker.

5. Cook on low for 7-8 hours or high for 3-4 hours. Once cooked, uncover and rest for 15 minutes. 

 

Air fryer chicken wings

 

How to Bake Wings So They Get Crispy

1. Heat oven to 425°F. Place a wire rack over a rimmed sheet pan.
2. Pat wings completely dry with paper towels.
3. Toss wings with oil and salt.
4. Arrange wings skin-side up on the rack.
5. Bake 25–30 minutes, flipping once halfway through.
6. For extra crispiness, raise oven to 450°F for the final 5 minutes.
7. Rest briefly, then sauce.