Cooking spray, for slow cooker
12 eggs
1/2 c. milk
1/4 c. finely chopped chives
salt
pepper
2 c. shredded Cheddar
1 lb. baby potatoes, thinly sliced 1/8" thick
10 slices bacon, cooked and chopped
1/2 c. thinly sliced red onion
1 c. chopped red bell pepper
Chopped parsley, for garnish
DIRECTIONS
- Whisk together eggs, milk, and chives; season with salt and pepper. Stir in cheese.
- Lightly grease a 5- or 6-quart crock pot. Layer half the potatoes, bacon, red onion, and red peppers, then the rest of the potatoes. Pour in the egg mixture.
- Cover and cook on low for 4 to 4 1/2 hours. Garnish with parsley.
My Notes:
- I cut the potatoes and onion pretty thin with my Pampered Chef mandoline - quick, easy and consistent.
- I was concerned that both chives and onion would be overwhelming, but it was fine.
- Used pre-cooked bacon pieces from Costco.
- Just used regular potatoes that I had around.
- I was a little afraid that all the potatoes would clump together so I did more layering - one layer of potatoes, a little onion/bacon/peppers, repeat.
- It would be very easy to change out the breakfast meat and seasonings.
- I did the egg/cheese prep the night before and just put it together on Sunday morning. It was done and perfect in time for after-Mass brunch.
- Source
