Slow Cooker Breakfast Casserole
This recipe can feed up to 12 guests!
Ingredients
- 1 lb. frozen hashbrowns
- 1 lb. bacon, cut in small pieces (keep out 4-5 whole pieces)
- 2 cups Monterey or jack/colby cheese
- 1 red bell pepper, diced
- ½ cup red onion, diced
- 16 eggs
- ½ cup milk
- 1 7 oz. can green chilies, drained
- Salt and pepper to taste
Toppings
- Cheese, sour cream, tomatoes, chives, onions, salsa, guacamole
Instructions
- In a large frying pan, fry the bacon pieces on medium heat (set the whole pieces aside). Remove to a bowl and absorb the bacon grease with paper towels. Fry the whole pieces; set aside.
- Spray a 6 quart slow cooker with cooking spray.
- Layer 1/2 of the potatoes on the bottom of slow cooker. Top with half of the bacon, cheese, pepper and onions. Repeat layering.
- Beat eggs, milk, and green chilis in a large bowl, with a wire whisk, until well blended. Salt and pepper.
- Pour evenly over potato-bacon mixture. Top with whole pieces of bacon.
- Cook on low setting for 6-7 hours, or on high setting for 3-4 hours, or until eggs are set.
- Top with green onions; serve! Optional to serve with sour cream and fresh salsa.