Slow Cooker Egg Brunch Casserole recipe

All Recipes Breakfast and Brunch Recipes Potatoes

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 ½ cups shredded Cheddar cheese
12 eggs
1 cup whole milk
1 teaspoon dried dill weed
salt and ground black pepper to taste

Nutrition Info

294.4 calories
carbohydrate: 19.7 g
cholesterol: 253.4 mg
fat: 21.5 g
fiber: 1.8 g
protein: 17.6 g
saturatedFat: 9.6 g
servingSize: -
sodium: 378.9 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Spray the inside of a slow cooker with cooking spray.

  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. 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. Whisk eggs, milk, dill, salt, and pepper together in a bowl, pour over ingredients in slow cooker.

  5. Cook on Low, 8 to 10 hours.

Recipe Yield

10 servings

Recipe Note

Great recipe for our Thanksgiving brunch. It smelled so wonderful to wake up to. Next time I'll use a slow cooker liner to make clean up even easier.

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