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
- 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.
Ready Time: 8 hrs 30 mins
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