Slow Cooker Egg Brunch Casserole

Ingredients

• 6 slices bacon to taste
• 1 teaspoon dill weed dried
• 12  eggs 
• 1 clove garlic minced
• 10 servings salt and ground pepper black to taste
• 2 pound hash brown potatoes frozen thawed
• 1  onion chopped
• 1  bell pepper red seeded chopped
• 1.5 cups cheddar cheese shredded
• 1 cup milk whole

Equipment

• bowl
• frying pan
• paper towels
• whisk
• slow cooker

Directions

1. Spray the inside of a slow cooker with cooking spray.
2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
3. Drain bacon slices on paper towels and crumble.
4. Spray a skillet with cooking spray and place over medium heat; cook and stir onion, red bell pepper, and garlic until onion is softened, about 5 minutes. Stir potatoes into onion mixture. Spoon 1/3 the potato mixture into the slow cooker; add 1/3 the bacon and 1/3 the Cheddar cheese. Repeat layering with remaining ingredients, ending with cheese.
5. Whisk eggs, milk, dill, salt, and pepper together in a bowl; pour over ingredients in slow cooker.
6. Cook on Low, 8 to 10 hours.