Slow Cooker Bacon Egg Casserole
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings
6
servingsPrep time
10
minutesCooking time
40
minutesCooking time
8
hours
Cook Mode
Keep the screen of your device on
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.
Did you make this recipe?
Tag @julia.pacheco.cooking on Instagram and hashtag it
Like this recipe?
Follow us @https://www.pinterest.com/JuliaPachecoRecipes/ on Pinterest
Did you make this recipe?
Follow Julia Pacheco on Facebook
Could I use 30 oz of fresh shredded potatoes instead?
Delicious! I appreciate your hard work. Thank you for making these recipes available for free.
I have a large crockpot so it did not take 7-8 hours to cook the Slow Cooker Bacon & Egg Casserole.
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.