Egg Brunch Casserole


I can’t tell you how excited I was to find this recipe. Every holiday, whether it’s Christmas, New Years, Easter, Thanksgiving or any other, my mom and I wake up and slave away in the kitchen to make a delicious breakfast before the men wake up. This casserole is perfect because you throw the ingredients in the crock pot the night before and it’s ready to serve as soon as you wake up. It’s delicious and dummy proof, what more could you want from a recipe?


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 lb.) bag of frozen has browns

1 ½ cups shredded cheese

12 eggs

1 cup whole milk

1 tsp. dried dill

½ tsp. salt

½ tsp. pepper


Spray crock pot with non-stick cooking spray. Cook bacon till crisp, cool, then chop into ½ inch pieces, set aside. Saute onion, garlic and bell pepper for 5 minutes. Place 1/3 of frozen has browns in the bottom of crock pot. Add 1/3 bacon and 1/3 onion, garlic, 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.