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| Slow Cooker Egg Brunch Casserole |
"Great recipe for our Thanksgiving brunch. It smelled so wonderful to wake up to. Next time I'll use a slow cooker liner to make clean up even easier."
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
Instructions :
| Prep : 15M | Cook : 10M | Ready in : 8H30M |
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- 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.
Notes :
- If you half the recipe, use 8 eggs. Start at 12:00am. Add fried egg on top of casserole per serving. If using chorizo, serve with sour cream and tortillas.
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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