Rating
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 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.
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