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Slow-Cooker Brunch Egg Casserole
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Published: 10/5/2010 5:24 PM

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6-8 strips thick-cut, lean, smoked bacon

1 onion, peeled and chopped

1 clove garlic, peeled and chopped (optional)

1 red or green bell pepper, stemmed, seeded and chopped

1 bag (2 pounds) bag frozen hash browns

1½ cups shredded cheddar, Jack or Swiss cheese

12 eggs

1 cup whole milk

1 teaspoon dried dill

½ teaspoon salt

½ teaspoon ground pepper

Spray the slow-cooker insert with nonstick cooking spray. Line a plate with paper towels.

In a skillet set on the stovetop, cook the bacon until just crisp. Using tongs, remove and set on the prepared plate to drain. Allow to cool and then chop into ½-inch pieces. Pour off all but 1 tablespoon of the bacon fat, reheat the fat in the skillet, and saute the onion, garlic and bell pepper for 5 minutes. Allow to cool.

Place one-third of the frozen hash-brown potatoes in the insert of a slow cooker. Add one-third of the bacon, onion, garlic, bell pepper and cheese. Repeat layers, ending with the cheese.

In a large bowl, beat the eggs, milk, dill, salt and pepper until well mixed. Pour over the ingredients in the slow cooker, cover and turn on low. Cook for 8-10 hours. If you have a new slow cooker (which tends to cook faster), check after 7 hours. When done, the eggs will look "set" and an instant-read thermometer inserted into the center of the dish should read 160 degrees.

Serves eight to 10.

Marialisa Calta