BREAKFAST, RECIPES, SLOW COOKER

Slow Cooker Bacon Egg Casserole

1 comment

Slow Cooker Bacon Egg Casserole

Recipe by Julia Pacheco Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

40

minutes
Cooking time

8

hours

Ingredients

  • 1 cup cooked crumbled bacon

  • 12 eggs

  • 1 1/2 cup heavy cream

  • 1 tsp salt

  • 1 tsp pepper

  • 30 oz bag hash browns

  • 1 diced green bell pepper

  • 1 diced white onion

  • 1 cup Mexican style cheese

Directions

  • To a large bowl add in the eggs, whisk them to break the yolks. Stir in the heavy cream, salt, and pepper.
  • Spray a larger slow cooker with non-stick spray or line with a slow cooker liner.
    Into the slow cooker add the bag of hash browns, bell pepper, onion, and cooked crumbled bacon stir.
  • Pour the egg mixture in (don’t stir) then sprinkle the top with the cheese 
    Cook on LOW for 7-8 hours or until the egg has set.

One Comment

  1. Midwest Cook

    Basic flavor is good. Next time I will add dried herbs for more. Realistic prep time is at least 20 minutes if (like me) you need to dice peppers and onions and cook the bacon – 5 strips for a half recipe – before assembling. A full recipe would have made at least 12 servings for us; a half recipe worked well in an 8 x 8 pan, baked 45 minutes at 350 degrees.

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