Ingredients
Scale
- 10 large eggs
- 1 cup milk or cream
- 1 pound bacon, cooked and crumbled
- 1 bag (32 oz) frozen hash browns, thawed
- 2 cups shredded sharp cheddar cheese
- 1 cup diced bell peppers (optional)
- ½ cup diced onions (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional Add-Ins:
- 1 cup chopped spinach
- 1 teaspoon smoked paprika
- ½ pound cooked sausage, crumbled
Instructions
- Prepare the Ingredients:
- Cook the bacon until crispy, then crumble into small pieces.
- Dice the bell peppers and onions if using. Thaw the hash browns overnight in the fridge.
- Layer the Ingredients:
- Spray the crockpot with non-stick spray.
- Spread the hash browns evenly across the bottom of the crockpot.
- Layer the crumbled bacon on top of the hash browns.
- Add diced veggies (bell peppers, onions, or spinach) if desired.
- Sprinkle shredded cheddar cheese evenly over the layers.
- Prepare the Egg Mixture:
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture gently over the layered ingredients in the crockpot, ensuring it covers everything evenly.
- Cook the Casserole:
- Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours.
- Check for doneness by inserting a knife or toothpick into the center; it should come out clean.
- Serve and Enjoy:
- Let the casserole sit for 10 minutes after cooking to set. Scoop out portions and serve warm.
Notes
Prep Time: 15 minutes | Cooking Time: 6-8 hours (low) or 4-5 hours (high) | Total Time: 6-8 hours 15 minutes
Calories: 350 kcal per serving | Servings: 8
