Crock Pot Breakfast Bake

This is a perfect method for Sunday brunch!

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.  
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