Description
A cozy and hearty breakfast made with eggs, potatoes, and turkey bacon, perfect for chilly mornings or family gatherings.
Ingredients
Scale
- 8 large eggs
- 1 cup milk
- 1 pound turkey bacon, cooked and crumbled
- 3 cups hash browns (fresh or frozen)
- 1 green bell pepper, diced
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Fresh herbs for garnish (optional)
Instructions
- Begin by cooking the turkey bacon until crispy. Allow it to cool before crumbling it into bite-sized pieces.
- In a large mixing bowl, whisk together the eggs and milk. Season with salt, pepper, and garlic powder.
- Grease the inside of your crock pot generously.
- Layer the bottom with the hash browns, spreading them evenly.
- Sprinkle the diced green bell pepper over the hash browns, followed by the crumbled turkey bacon and half of the shredded cheddar cheese.
- Pour the egg mixture over the layers, ensuring everything is well-distributed.
- Top with the remaining cheddar cheese.
- Cover the crock pot and set it on low for about 6-8 hours or high for 3-4 hours.
- Once cooked, allow it to cool slightly before slicing into squares.
- Garnish with fresh herbs if desired.
Notes
This recipe is perfect for leftovers and reheats beautifully. You can layer everything the night before for easy prep.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 320mg