slow cooker brunch casserole

slow cooker brunch casserole
slow cooker brunch casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • cooking spray

  • 6

    slices bacon, or more to taste

  • 1

    onion, chopped

  • 1

    red bell pepper, seeded and chopped

  • 1

    clove garlic, minced

  • 1

    (2 pound) package frozen hash brown potatoes, thawed

  • 1 1/2

    cups shredded Cheddar cheese

  • 12

    eggs

  • 1

    cup whole milk

  • 1

    teaspoon dried dill weed

  • salt and ground black pepper to taste

Directions

Spray the inside of a slow cooker with cooking spray. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Spray a skillet with cooking spray and place over medium heat; cook and stir onion, red bell pepper, and garlic until onion is softened, about 5 minutes. Stir potatoes into onion mixture. Spoon 1/3 the potato mixture into the slow cooker; add 1/3 the bacon and 1/3 the Cheddar cheese. Repeat layering with remaining ingredients, ending with cheese. Whisk eggs, milk, dill, salt, and pepper together in a bowl; pour over ingredients in slow cooker. Cook on Low, 8 to 10 hours.

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