Recipe By kelly
Published Apr 2nd
Prep 15m Cook 8h 15m Additional - Ready In 8h 30m
Servings 10 servings Calories 294.4

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.

Recipe 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

Cooking Directions

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

Nutrition Facts

  • Calories 294.4
  • Carbohydrate 19.7 g
  • Cholesterol 253.4 mg
  • Fat 21.5 g
  • Fiber 1.8 g
  • Protein 17.6 g
  • Saturated Fat 9.6 g
  • Sodium 378.9 mg
  • Sugar 2.6 g

Chef's 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.


  1. I've never made a casserole successfully in a crock pot/slow cooker so I was leery to try this one. I swapped bacon for ham and parsley for dill and didn't spend the time sauteeing the garlic onion and peppers. (It was Christmas Eve! Had to get to bed before Santa arrived!) After reading a lot - Read more ...
  2. I have made this twice now. The first time I followed the directions and the whole family hated it. I decided I would try one more time and use this as a base but tweak it a little to make it more edible. It was much better this time around. I made the following changes: - Read more ...
  3. This was a hot mess. No flavor (how can this be with bacon?) Cooking time was WAY too long. I made it for company everyone thought it was awful but tried to salt it and dress up. (the part that wasn't burned) I just gave everyone cereal bowls spoons and apologized.
  4. I did not care for this.... texture was spongy and not particularly pleasant. Smell wasn't exactly anything I'd want to smell either. Flavor was pretty bland and watery.
  5. Excellent recipe! Smells heavenly and tastes great! My one and only change is that I left out the dill weed (personal preference only I'm simply not a fan of that flavor in my eggs). I have made this twice - once with bacon and once with ham (the ham was our favorite! and as a - Read more ...
  6. I having been making this for years. I found the ham was too watery. I prefer to use bacon or sausage or my favorite bacon and sausage. delish!
  7. This is easy to make. Just do not over bake. It's nice when you have guests and are playing hostess.
  8. This was really good! I used cooked ham in place of bacon and forewent the saute with the peppers/onion. I was not sure how this would work in the crock pot, but it worked! the texture was a bit different that you'd get in the oven, but not bad, merely different. While this isn't my - Read more ...
  9. Add extra cheese on top for every serving when serving. Also if use bacon double it! Cooking time was great.