CrockPot: Egg Brunch Casserole

Ingredients:

6-8 strips of bacon

1 onion peeled and chopped

1 clove garlic, peeled and minced

1 red or green pepper, seeded and chopped

1 (2lb.) bag of frozen hash browns

1 1/2 cups shredded cheese

12 eggs

1 cup whole milk

1 tsp. dried dill

1/2 tsp. salt

1/2 tsp. pepper

Directions:

Spray crock pot with non-stick cooking spray.

Cook bacon till crisp, cool, then chop into 1/2 inch

pieces, set aside. Saute onion, garlic and bell pepper

for 5 minutes. Place 1/3 of frozen hash browns in the

bottom of crock pot. Add 1/3 bacon, and 1/3 onion, 

garlic, pepper mixture and 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 and turn

on low. Cook for 8-10 hours.

When done, thermometer in center should read 160 

degrees F. Yield: 8-10 Servings.