Bacon Breakfast Casserole Recipe



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

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.


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