Wednesday, August 8, 2012

Crock Pot Egg Casserole

Crock Pot Egg Casserole

6-8 Strips of bacon and/or sausage
1 onion peeled and chopped
1 clove of garlic, peeled and minced
1 red of green pepper, seeded and chopped
1 two pound bag of hash browns
12 eggs
1 cup of whole milk
1 tsp. dried dill
1/2 t. salt
1/2 tsp. pepper

Spray crock-pot wit non-stick spray or use a crock-pot liner. Cook the bacon until crisp, then cool. Chop into 1/2 inch pieces and set aside. Saute onion, garlic and bell peppers for about 5 minutes. Place a 1/3 of the hash brown in the bottom of the crock pot. Add a 1/3 of the bacon, 1/3 of the pepper mixture and 1/3 of the cheese. Repeat the layers, ending with cheese.

In a large bowl, mix eggs, milk, dill, salt, and pepper. Pour  over ingredients in crock pot and cover. Turn on low and cook for 8-10 hours.

When finished, thermometer in center should read 160 degrees. Yield: 8-10 servings. Enjoy!

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