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Wednesday, April 4, 2012

Crock Pot Breakfast Casserole


This month is turning into the month of breakfast recipes!  This is another one from our Christmas morning brunch.  It was good to feed a crowd.  I felt like it could have used a little more salt and pepper but it was still great the way it was.


Crock Pot Breakfast Casserole
8-10 servings

6-8 Strips of Bacon
1 Onion, peeled and chopped
1 clove Garlic, peeled and minced
1 Red or Green Pepper, seeded and chopped
1 2 lb bag frozen Hash Browns
1 1/2 cups Shredded Cheese
12 Eggs
1 cup Whole Milk
1 teaspoon Dried Dill
1/2 teaspoon Salt
1/2 teaspoon Pepper

1. Spray crock pot with non-stick cooking spray.
2. Cook bacon until crisp, cool, then chop into 1/2 inch pieces.  Set aside.
3. Saute onion, garlic, and bell pepper for 5 minutes.
4. Place 1/3 of frozen hash browns in the bottom of the crock pot.
5. Add 1/3 bacon, 1/3 of the onion mixture, and 1/3 of the cheese.
6. Repeat layers, ending with cheese.
7. In a large bowl mix eggs, milk, dill, salt, and pepper. 
8. Pour over ingredients.
9. Cover and cook on low for 8-10 hours. 

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