Keyword: gluten free, good for groups, make ahead, slow cooker
Servings: 12servings
Ingredients
12ozbacon
½large onion
2bell peppersyellow, red, or orange
4clovesgarlic
2tomatoes
2tspsalt
16large eggs
2cupsmilk
1tsppepper
2½cupsshredded cheese
2lbsshredded hash brownsfrozen
Instructions
Clean and dice the onion, bell peppers, garlic, and tomatoes. Cut the raw bacon into 1-inch chunks. Beat eggs with a whisk or fork and add milk. When well combined, set aside.
Heat a large skillet, then add the slices of bacon. Cook bacon for 5 minutes, then add the onion, peppers, and garlic. After 2 minutes, add tomatoes as well. Cook until all veggies are softened. Remove from heat.
Grease your crock pot. Lay down a layer of hash browns - about ⅓ of the bag. Lightly sprinkle some salt & pepper.
Top with ⅓ of the cheese Add a layer of the bacon and veggie mix.
Repeat the layers of hash browns, cheese, and bacon veggie mix until you've used all the hash browns, cheese, and veggies.
Pour the egg mixture over everything, making sure it all gets coated.
Cook on low for 8 hours and keep warm until ready to serve!