Rating: 3.5 stars
41 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 6

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.

Recipe Summary

prep:
15 mins
cook:
8 hrs 15 mins
total:
8 hrs 30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spray the inside of a slow cooker with cooking spray.

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  • 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.

Cook's Notes:

If you half the recipe, use 8 eggs. Start at 12:00am. Add fried egg on top of casserole per serving. If using chorizo, serve with sour cream and tortillas.

Nutrition Facts

294 calories; protein 17.6g; carbohydrates 19.7g; fat 21.5g; cholesterol 253.4mg; sodium 378.9mg. Full Nutrition
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