SLOW COOKER EGG BRUNCH
Recipe & photo: 4.bp.blogspot.com
1 mediumonion, chopped
1 clovegarlic, minced
1 mediumred or green pepper, seeded and chopped
1 bag(s)(2 lb.) frozen hash browns
1 1/2 cshredded cheddar cheese
1 ccup whole milk or half and half
1 tspdried dill
How to Make SLOW COOKER EGG BRUNCH
- 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.