Have you ever made a breakfast casserole in the slow cooker? It is similar to a crustless quiche. Breakfast casseroles turn out out very tender in the slow cooker, and there are leftovers for days.
For this casserole, I add frozen hash brown potatoes and the flavors of a loaded baked potato: bacon, cheese, sour cream and green onion.
This meal isn't just for breakfast. I make this often for a weeknight dinner, and then I will eat it again for breakfast or lunch the next day!
Ingredients
10 eggs
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups frozen hash brown potatoes
10 slices cooked bacon, crumbled and divided
1/2 cup sliced green onion, divided
2 cups shredded sharp cheddar cheese
Sour cream for serving
Directions
1. Spray a 6-quart oval slow cooker with nonstick spray. Set aside.
2. In a large bowl, whisk together the eggs, sour cream, salt and pepper until smooth.
3. Add the hash brown potatoes into the slow cooker.
4. Sprinkle half the bacon and half green onion over the potatoes.
5. Pour the egg mixture on top.
6. Cover and cook on High for 2 hours. Don't open the lid during the cooking time.
7. Turn off the slow cooker. Sprinkle the cheese over the casserole and put the lid back on to let the cheese melt. This should take about 10 minutes.
8. Sprinkle the remaining bacon and green onion on top.
9. Slice and serve with sour cream.
10. Enjoy!
