All Recipes Best Recipe Breakfast and Brunch Recipes Potatoes

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

Nutrition Info

294.4 calories carbohydrate: 19.7 g cholesterol: 253.4 mg fat: 21.5 g fiber: 1.8 g protein: 17.6 g saturatedFat: 9.6 g servingSize: - sodium: 378.9 mg sugar: 2.6 g transFat: : - unsaturatedFat: : -

Spray the inside of a slow cooker with cooking spray.
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.
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.
Whisk eggs, milk, dill, salt, and pepper together in a bowl, pour over ingredients in slow cooker.
Cook on Low, 8 to 10 hours.

10 servings

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.