Egg Brunch Casserole-Crock Pot

By McCarleyRHLAC

Ingredients

• 6-8 Strips of bacon
• 1 onion peeled and chopped
• 1 clove minced garlic
• 1 red or green pepper, seeded and chopped
• 1 (2 lb) bag of frozen hashbrowns
• 1 1/2 cup shredded cheese
• 12 eggs
• 1 cup milk
• 1 tsp. dried dill
• 1/2 tsp. salt
• 1/2 tsp. pepper

Preparation

Step 1

Spray crock pot with non-stick spray.
Cook baon until crisp, cool, and chop into 1/2 inch pieces, set aside.
Saute onion, garlic, and bell pepper for about 5 min.

Place 1/3 of the hashbrowns in the bottom of the crock pot, top with 1/3 bacon, 1/3 onion, garlic, pepper mix, and 1/3 cheese. Repeat layers, ending with cheese.

In a large bowl, mix eggs, dill, salt, and pepper. Pour over ingredients in crock pot, cover and turn on low. Cook for 8-10 hours.

When done, thermometer in center should read 160 degrees.