Sunday, July 15, 2012

Crock Pot Egg Brunch Casserole

5-8 strips of bacon
1 clove of garlic, peeled and minced
1 red or green bell pepper, seeded and chopped
1 (2lb) bag of frozen hash browns
1-1/2" shredded cheese
12 eggs
1 c. whole milk
1 tsp. dried dill
1/2 tsp salt
1/2 tsp pepper

Spray crock pot with non-stick cooking spray. Cook bacon until crisp, cool and chop into 1/2in pieces, set aside. Saute garlic and bell pepper for about 5 mins. Place 1/3 of the frozen hash browns in the bottom of the crock pot. Add 1/3 bacon, 1/3 of the pepper mixture and 1/3 cheese. Repeat layers, ending with cheese. In a large bowl mix eggs, dill, salt & pepper. Pour over ingredients in crock pot, cover and turn on low. Cook 8-10 hours.When done, thermometer should read 160deg F in center.

1 comment:

TexasGal said...

Fixed this on our trip to the Frio. Needs some green chilis or some jalapenos...otherwise it was really good.