slow cooker egg brunch

Name: SLOW COOKER EGG BRUNCH
Prep time: 20 min
Cook time: 9 h
Yield: 8
Cuisine: American
Ingredients: 6-8 slice(s) bacon; 1 medium onion, chopped; 1 clove(s) garlic, minced; 1 medium red or green pepper, seeded and chopped; 1 bag(s) (2 lb.) frozen hash browns; 1 1/2 cup(s) shredded cheddar cheese; 12 - eggs; 1 cup(s) cup whole milk or half and half; 1 teaspoon(s) dried dill; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper

156 Pinches 2 Photos

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Nov 30, 2013

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

Rate

prep time 20 Min

cook time 9 Hr

method Slow Cooker Crock Pot

yield 8-10 serving(s)

Ingredients

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

How To Make slow cooker egg brunch

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.

Step 2

Saute onion, garlic and bell pepper for 5 minutes in the same skillet the bacon was cooked in.
Step 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.
Step 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.
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