Are you ready… for breakfast?
Set your sights on this hearty egg, bacon and potato breakfast casserole that’s ready when you rise.
Put these ingredients in your slow cooker before you turn in for the night and the whole hunting party can start opening day with some wholesome goodness.
Slow Cooker Egg Casserole
Prep time: 15 minutes
Cook time: 8 hours, 15 minutes
- Cooking spray
- 6 bacon slices
- 1 onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 clove garlic, minced
- 1 (2-pound) package frozen hash brown potatoes, thawed
- 1-1/2 cups cheddar cheese, shredded
- 12 eggs
- 1 cup milk (Skim or 1%)
- 1 teaspoon dried dill weed
- Ground black pepper, to taste
Spray inside of slow cooker with cooking spray.
Place bacon in large skillet and cook over medium-high heat. Turn occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
Spray skillet with cooking spray and place over medium heat; cook and stir onion, red bell pepper and garlic until onion is softened, about five minutes. Stir potatoes into onion mixture. Spoon 1/3 potato mixture into the slow cooker; add 1/3 bacon and 1/3 Cheddar cheese. Repeat layering with remaining ingredients, ending with cheese.
Whisk eggs, milk, dill weed and pepper together in a bowl; pour over ingredients in slow cooker.
Cook 8 to 10 hours on low.
Each serving contains about 294 calories; 21.5 g fat; 17.6 g protein; 253 mg cholesterol; 379 mg sodium; 19.7 g carbohydrates.
This post is part of Couch to Deer Camp
Couch to deer camp provides health information and is not intended to be medical advice. Talk with your doctor prior to beginning a program of regular physical activity.