Bacon Breakfast Casserole
TOTAL TIME: Prep: 30 min. Cook: 4 hours + standing
YIELD: 12 servings
This easy breakfast dish allows me to make a comforting family favorite that doesn't take a lot of prep. It's also great for big brunch gatherings. —Paula Lawson, Springfield, Ohio
Ingredients
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1 pound bacon strips, chopped
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1 package (28 ounces) frozen O'Brien potatoes, thawed
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3 cups shredded Mexican cheese blend
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12 large eggs
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1 cup 2% milk
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1/2 teaspoon salt
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1/2 teaspoon pepper
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Minced fresh parsley, optional
Directions
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1.
In a large skillet, cook bacon in batches over medium heat until crisp. Remove to paper towels to drain.
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2.
In a greased 4- or 5-qt. slow cooker, layer a third of each of the following: potatoes, bacon and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over top. Cook, covered, on low until eggs are set, 4-5 hours. Turn off slow cooker. Remove cooker insert to a wire rack; let stand, uncovered, 30 minutes before serving. If desired, sprinkle with fresh parsley.
Nutrition Facts
1 serving: 306 calories, 19g fat (8g saturated fat), 226mg cholesterol, 606mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 18g protein.
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