This egg casserole was a hit this weekend . . .
and required minimal prep time,
giving me more time to spend with friends! :-)
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 (2 pound) bag of frozen hash browns
1 1/2 cups shredded cheese
1 cup whole milk
1 tsp dried dill
1/2 tsp salt
1/2 tsp pepper
Spray crock pot with non stick cooking spray. Cook bacon til 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, 1/3 onion, garlic, bell pepper mixture, and 1/3 cheese. Repeat layers ending with cheese. In a large bowl, mix eggs, milk, dill, salt and pepper. Pour over ingredients in crock pot, cover and turn on low. Cook for 8-10 hours.
A Latte with Ott, A