Crock Pot Egg Brunch Casserole Recipe

Name: Crock Pot Egg Brunch Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -8 slices bacon; 1 onion, peeled and chopped; 1 garlic clove, peeled and minced; 1 red pepper, chopped; 1 (2 lb) bag frozen hash browns; 1 ½ cups cheese, shredded; 12 eggs; 1 cup whole milk; 1 teaspoon dried dill; ½ teaspoon salt; ½ teaspoon pepper; ½ tablespoon butter

Servings: persons

6 -8 slices bacon
1 onion, peeled and chopped
1 garlic clove, peeled and minced
1 red pepper, chopped
1 (2 lb) bag frozen hash browns
1 ½ cups cheese, shredded
12 eggs
1 cup whole milk
1 teaspoon dried dill
½ teaspoon salt
½ teaspoon pepper
½ tablespoon butter

1
Spray crock pot with cooking spray.
2
Cook bacon till crisp, cool, then chop and set aside.
3
Saute onion, garlic and pepper in butter for 5 minutes.
4
Place 1/3 of the frozen hash browns in crock pot.
5
Add 1/3 of the onion, garlic, pepper mixture and 1/3 of the cheese.
6
Repeat layers ending with cheese.
7
In a large bowl beat the eggs.
8
Add milk, dill, salt & pepper.
9
Pour over the ingredients in the crock pot, cover and cook on low for 8-10 hours.

1516

kcal

Calories

110

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 -8 slices bacon, 1 onion, peeled and chopped, 1 garlic clove, peeled and minced, 1 red pepper, chopped, and more.

Yes, Crock Pot Egg Brunch Casserole falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock Pot Egg Brunch Casserole

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