slow cooker egg brunch casserole

slow cooker egg brunch casserole
  • 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


  1. Spray the inside of a slow cooker with cooking spray.
  2. 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.
  3. 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.
  4. Whisk eggs, milk, dill, salt, and pepper together in a bowl; pour over ingredients in slow cooker.
  5. Cook on Low, 8 to 10 hours.

03/05/2017
slow cooker egg brunch casserole, recipe PT15M PT1H 5 455 calories

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