CATEGORIES
Breakfast

Easy Slow Cooker Egg Casserole

Prep:
15 m
Cook:
35 m
Ready in:
50 m
Yum
This fluffy and tender Egg Casserole is perfect for breakfast!
Save
Print it
Share
Pin
INGREDIENTS
Servings: 4
Cooking spray 
1
Bacon
6 slices
Onion, chopped 
1
Red bell pepper, seeded, chopped 
1
Clove garlic, minced 
1
Frozen hash brown potatoes
1 (2 pound) package, thawed
Cheddar cheese
1 ½ cups, shredded
Eggs 
12
Whole milk
1 cup
Dried dill weed
1 tsp
Salt
to taste
Ground black pepper
to taste
DIRECTIONS
  1. Cover the inside of your slow cooker with cooking spray.
  2. Put bacon slices in a frying pan and cook them over medium-high heat for about 10 minutes or until evenly browned, turning occasionally. Then remove bacon from the pan and place it on paper towels to drain, then crumble the slices.
  3. Spray the frying pan with cooking spray, add onion, pepper, and garlic and cook the mixture over medium heat for about 5 minutes, or until onion becomes soft.
  4. Add hash brown potatoes and keep stirring the mix.
  5. Put 1/3 of the potato mix into the slow cooker, then add 1/3 of the bacon bits and 1/3 of the cheese. Repeat the layers with the rest of the ingredients.
  6. Whisk the remaining ingredients (from eggs to salt and pepper) in a bowl and pour it over the ingredients in the slow cooker.
  7. Cook on Low for 8 to 10 hours.
Support TastyCookery project and get TastyTales for free
Support project
Review
Subscribe and get
a FREE selection
of tested quick and easy recipes
delivered to your email!
Related recipes