Crock Pot Omelette Casserole

•12 eggs
•1 32 oz bag of frozen hashbrown potatoes -- partially thawed
•1 lb of bacon cut into small pieces -- fried and drained
•1/2 cup diced onions
•3/4 lb diced or shredded cheddar cheese
•1 cup milk
•1/2 tsp dry mustard
•salt and pepper to taste

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.

Annie's Cobb Salad

Salad:
2 heads romaine hearts
1 pkg. riviera salad mix
crumbled bacon
grilled chicken breasts
avocado
red onion
tomato
blue cheese crumbles

Dressing; wisk together:
2T balsamic vinegar
1/4 c. honey dijon mustard
olive oil

Yum!