SLOW COOKER EGG BRUNCH

Ellen Bales

By
@Starwriter

What a treat to have brunch all ready when you wake up on a lazy weekend or holiday morning! Prepare this the night before and forget it until the aroma rouses you in the a.m.
Recipe & photo: 4.bp.blogspot.com


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Serves:

8-10

Prep:

20 Min

Cook:

9 Hr

Method:

Slow Cooker Crock Pot

Ingredients

6-8 slice
bacon
1 medium
onion, chopped
1 clove
garlic, minced
1 medium
red or green pepper, seeded and chopped
1 bag(s)
(2 lb.) frozen hash browns
1 1/2 c
shredded cheddar cheese
12
eggs
1 c
cup whole milk or half and half
1 tsp
dried dill
1/2 tsp
salt
1/2 tsp
pepper

Directions Step-By-Step

1
Spray a 4 to 5-qt. slow cooker with non-stick cooking spray. Cook bacon until crispy; cool, then chop into 1/2-inch pieces. Set aside.
2
Saute onion, garlic and bell pepper for 5 minutes in the same skillet the bacon was cooked in.
3
Place 1/3 of the frozen hash browns in the bottom of the slow cooker. Add 1/3 of the bacon, and 1/3 of the onion, garlic, pepper mixture and 1/3 of the cheese. Repeat layers, ending with cheese.
4
In a large bowl, mix the eggs, milk, dill, salt, and pepper. Pour over ingredients in the slow cooker. Cover and turn on LOW. Cook for 8-10 hours.

About this Recipe

Course/Dish: Breakfast Casseroles, Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tag: For Kids