Real Recipes From Real Home Cooks ®

slow cooker egg brunch

a recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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:

serves 8-10
prep time 20 Min
cook time 9 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker egg brunch

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

How To Make slow cooker egg brunch

  • 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.