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Serves: 8-10
Prep Time:
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Cooking Method: Slow-Cooker/Crock Pot


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

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Ellen Bales Recipe
Cooked to Perfection
Indianapolis, IN (pop. 942,208)
Member Since Jun 2010
Ellen's notes for this recipe:
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.
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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.
Saute onion, garlic and bell pepper for 5 minutes in the same skillet the bacon was cooked in.
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.
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.

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user Ellen Bales Starwriter - Mar 8, 2014
Thanks for sharing, Bobby!
user Bobby Webb Bobdoescooking - Mar 8, 2014
Bobby Webb [Bobdoescooking] has shared this recipe with discussion group:
Crockpot Mania
user Ellen Bales Starwriter - Dec 1, 2013
Thanks, Jeanne. Let me know how you like it, please.
user Jeanne Gliddon jgliddon45 - Dec 1, 2013
Love the idea of cooking in a slow cooker all night. This is perfect for my holiday brunches. Pinched!
user Ellen Bales Starwriter - Dec 1, 2013
I'm sure you can use your own potatoes, Carol.

Bob, there are a lot of similar recipes out there. Each one is a little different. Hope you enjoy this!

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