Slow Cooker Bacon Egg Casserole
Hearty and hands-off, this slow cooker bacon egg casserole is a crowd-pleasing breakfast packed with smoky flavor and cheesy eggs.
Servings: 6 servings
Ingredients
- 1 cup cooked crumbled bacon
- 12 eggs
- 1 ½ 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
Instructions
- 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.
Nutrition
Calories: 591kcal | Carbohydrates: 31g | Protein: 29g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 439mg | Sodium: 1239mg | Potassium: 664mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1548IU | Vitamin C: 29mg | Calcium: 234mg | Iron: 3mg
