Crock-Pot Breakfast Casserole
Rating
Crock-Pot Breakfast Casserole is the easiest way to feed your brunch crew.
Ingredients
- 1 lb. bacon
- Cooking spray
- 12 large eggs
- 1 c. whole milk
- ½ tsp. garlic powder
- Kosher salt
- Freshly ground black pepper
- 1½ lb. frozen hash browns
- 1 medium onion, chopped
- 2 c. shredded cheddar
- Freshly chopped chives, for garnish
Instructions
- In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop.
- Grease inside of your slow cooker with cooking spray. In a large bowl, whisk together eggs and milk and season with garlic powder, salt, and pepper.
- In the slow cooker, layer half the hash browns, cooked bacon, onion, and cheese. Repeat layers, then pour over whisked eggs.
- Cover and cook on low until eggs are fluffy and set, about 6 hours.
- Garnish with green onions before serving.
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