in

Bacon Breakfast Casserole

Ingredients

  • 1 pound bacon strips, chopped
  • 1 package (28 ounces) frozen O’Brien potatoes, thawed
  • 3 cups shredded Mexican cheese blend
  • 12 large eggs
  • 1 cup 2% milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Minced fresh parsley, optional

Directions

  • In a large skillet, cook bacon in batches over medium heat until crisp. Remove to paper towels to drain.
  • In a greased 4- or 5-qt. slow cooker, layer a third of each of the following: potatoes, reserved 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 crock insert to a wire rack; let stand, uncovered, 30 minutes before serving. If desired, sprinkle with parsley.


Test Kitchen tips

  • Letting this dish stand before serving helps prevent liquid from “weeping” out.
  • Nutrition Facts

    1 serving: 306 calories, 19g fat (8g saturated fat), 226mg cholesterol, 606mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 18g protein.

    Total Time
    Prep: 30 min. Cook: 4 hours. + standing

    Makes
    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


    What do you think?

    8869 points
    Upvote Downvote

    Written by tasteofhome

    Comments

    Leave a Reply

    Loading…

    0

    Comments

    0 comments

    Pressure-Cooker Tropical Pulled Pork Sliders

    Thai Salad with Cilantro Lime Dressing