A
strata is traditionally a layered casserole in the same family as a quiche or a frittata, that is, layering delicious veggies with cheese and egg and baking it in the oven. We love this family of dishes, and even more so with this stellar recipe for slow cooker cheddar bacon strata. A brilliant opportunity to enjoy the immensely underrated breakfast-for-dinner phenomenon, this savory feast is actually packed with a satisfying balance of hash brown potatoes, deliciously sauteed onion and bell pepper, and grated cheddar cheese, all brought together in a soft pillow of scrambled egg.
This hearty favorite has never been so simple, requiring less than 10 minutes of prep time and only a handful of budget-friendly ingredients, this is one of the most delicious dinners that you can whip up in the nick of time without being afraid of breaking the bank. What's even better is that eggs are a wonderful source of protein, and you can easily add some veggies such as green beans, mushrooms, spinach or fresh tomatoes if you're looking to amp up the health benefits. However you choose to serve this dish, the whole family are sure to be absolutely delighted!
slow cooker cheddar bacon strata
6
10 minutes
4 hours
4 hours + 10 minutes
32oz (907g) frozen hash brown potatoes, shredded
14oz (396g) sliced bacon
1 large white onion, thinly sliced
1 sweet green pepper, thinly sliced
10oz (283g) cheddar cheese, grated
12 large eggs
1 cup (227ml) whole milk
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon paprika
¼ teaspoon garlic powder
Place half of the shredded potatoes into the bottom of a 4-quart slow cooker.
Quickly fry the bacon on the stove until crispy, then remove the bacon strips from the oil and set aside to cool.
Place the sliced onion and bell pepper into the bacon grease and saute on the stove for 5 minutes, or until the onions have just begun to soften.
Place half of the onion and pepper mixture over the potatoes and crumble half of the bacon strips over the top.
Sprinkle 5oz (half) of the cheddar cheese over the bacon, before repeating these layers again, beginning with the hash brown potatoes.
In a large bowl, whisk together the eggs, milk, salt, pepper, paprika and garlic powder. Pour the egg mixture into the slow cooker.
Cover and cook on low for 4-5 hours.
If you're struggling to find shredded hash brown potatoes at your local grocery store, feel free to substitute in traditional hash browns or tater tots.
