SLOW COOKER EGG BRUNCH CASSEROLE

Slow Cooker Egg Brunch Casserole image

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.

Provided by kelly

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 8h30m

Yield 10

Number Of Ingredients 11

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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 ½ cups shredded Cheddar cheese
12 eggs
1 cup whole milk
1 teaspoon dried dill weed
salt and ground black pepper to taste

Steps:

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.

Nutrition Facts : Calories 294.4 calories, Carbohydrate 19.7 g, Cholesterol 253.4 mg, Fat 21.5 g, Fiber 1.8 g, Protein 17.6 g, SaturatedFat 9.6 g, Sodium 378.9 mg, Sugar 2.6 g