Slow Cooker Egg Brunch Casserole recipe
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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 caloriescarbohydrate: 19.7 gcholesterol: 253.4 mgfat: 21.5 gfiber: 1.8 gprotein: 17.6 gsaturatedFat: 9.6 gservingSize: -sodium: 378.9 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Egg Brunch Casserole
Directions
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Spray the inside of a slow cooker with cooking spray.
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.
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.
Whisk eggs, milk, dill, salt, and pepper together in a bowl, pour over ingredients in slow cooker.
Cook on Low, 8 to 10 hours.