Bacon
Breakfast Casserole Recipe
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.
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
How
To Make Bacon Breakfast Casserole :
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.
