Layers of potatoes, bacon, Cheddar cheese, and eggs bake overnight in the slow cooker for an easy and delicious brunch casserole for holiday mornings.

 

Slow Cooker Egg Brunch Casserole

Slow Cooker Egg Brunch Casserole

Ingredients

  • cooking spray
  • 6 slices bacon, or more to taste
  • 1 onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 clove garlic, minced
  • 1 (2 pound) package frozen hash brown potatoes, thawed
  • 1 1/2 cups shredded Cheddar cheese
  • 12 eggs
  • 1 cup whole milk
  • 1 teaspoon dried dill weed
  • salt and ground black pepper to taste

Instructions

  1. 1. Spray the inside of a slow cooker with cooking spray.
  2. 2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
  3. 3. Spray a skillet with cooking spray and place over medium heat; cook and stir onion, red bell pepper, and garlic until onion is softened, about 5 minutes. Stir potatoes into onion mixture. Spoon 1/3 the potato mixture into the slow cooker; add 1/3 the bacon and 1/3 the Cheddar cheese. Repeat layering with remaining ingredients, ending with cheese.
  4. 4. Whisk eggs, milk, dill, salt, and pepper together in a bowl; pour over ingredients in slow cooker.
  5. 5. Cook on Low, 8 to 10 hours.
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