Crock Pot Breakfast Casserole.

Crock Pot Breakfast Casserole

Sharon Garfield

Prepare at night

6-8 strips of Bacon

1 onion, peeled & chopped

1 clove garlic, peeled & minced

1 green pepper, seeded & chopped

1 bag of frozen hash browns

1-½ cups of shredded cheese

12 eggs

1-cup whole milk

1 tsp. dried dill

½ tsp. salt

½ tsp. pepper

Spray crock-pot with non-stick cooking spray.

Cook bacon until crisp, cool, & chop in to ½ pieces, set aside.

Sauté onion, garlic & bell pepper for 5 minutes.

Place 1/3 of frozen hash browns in the bottom of crock-pot; add 1/3 bacon, onion, garlic, pepper mixture & 1/3 cheese.

Repeat layers, ending with cheese.

In a large bowl mix eggs, milk, dill, salt & pepper.

Pour over ingredients in crock-pot, cover & turn on low.

Cook for 8-10 hours.