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Slow Cooker Brunch Casserole

Serving Size

8

Total Time

6 hours 25 minutes

Special Equipment Needed

None

Ingredients :

  • 1package (1 pound) Best Yet® thick cut smoked bacon
  • 12Best Yet® large eggs
  • 1/2cup whole milk
  • 1-1/2teaspoons Best Yet® plain salt
  • 1teaspoon Best Yet® ground black pepper
  • 1/2teaspoon Best Yet® garlic powder
  • Best Yet® olive oil non stick cooking spray
  • 1package (28 ounces) frozen potatoes O’Brien
  • 2teaspoons chopped fresh rosemary leaves
  • 1cup sliced green onions
  • 1package (8 ounces) Best Yet® shredded sharp Cheddar cheese (2 cups)
  • Chopped fresh chives for garnish (optional)

Directions:

  1. Preheat oven to 400°. Line 2 rimmed baking pans with parchment paper. Arrange bacon in single layer on prepared pans. Bake bacon 13 minutes or until crisp; chop.
  2. In large bowl, whisk eggs, milk, 1/2 teaspoon each salt and black pepper, and garlic powder.
  3. Spray 6-quart slow cooker with cooking spray. Layer 2-1/4 cups potatoes into slow cooker and sprinkle with 1/3 each rosemary and remaining salt and black pepper; top with 2/3 cup chopped bacon, 1/3 cup onions and 2/3 cup cheese. Repeat layers twice ending with cheese. Evenly pour egg mixture into slow cooker.
  4. Cover and cook on low 6 to 7 hours (or high 3 to 3-1/2 hours). Serve garnished with green onions.

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