slow cooker egg brunch casserole

Ingredients

• Servings: 10
• 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

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs 15 mins

Ready Time: 8 hrs 30 mins


• 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.