Slow Cooker Bacon Hashbrown Breakfast Casserole

By Marlenew

Make the night before; cook through the night. Wake up to a delicious breakfast, ready to serve with sour cream and fresh salsa.

Optional cooking time: 3-4 HOURS on HI OR 6-7 HOURS on LOW

Ingredients

• 1 lb. frozen hashbrowns
• 1 lb. bacon, cut in small pieces (keep out 4-5 whole pieces) (We used Wright Hickory Smoked Bacon)
• 2 cups Monterey or  jack/colby cheese
• 1 red bell pepper, diced
• 1/2 cup red onion, diced
• 16 eggs
• 1/2 cup milk
• 1 7 oz. can green chilies, drained
• Salt and pepper to taste

Details

Servings 12
Preparation time 15mins
Cooking time 15mins
Adapted from reluctantentertainer.com

Preparation

Step 1

In a large frying pan, fry the bacon pieces on medium heat (set the whole pieces aside). Remove to a bowl and absord the bacon grease with paper towels. Fry the whole pieces; set aside.

Spray a 6 quart slow cooker with cooking spray.

Layer 1/2 of the potatoes on the bottom of slow cooker. Top with half of the bacon, cheese, pepper and onions. Repeat layering.

Beat eggs, milk, and green chilies in a large bowl, with a wire whisk, until well blended. Salt and pepper.

Pour evenly over potato-ham mixture. Top with whole pieces of bacon.

Cook on low setting for 6-7 hours, or on high setting for 3-4 hours, or until eggs are set.

Top with green onions; serve! Optional to serve with sour cream and fresh salsa.