Crockpot Breakfast Casserole {Crowd Pleaser!} - Thriving Home

Name: Crockpot Breakfast Casserole {Crowd Pleaser!} - Thriving Home
Ingredients: 1 pound (16 ounces) bacon, diced; 1 medium yellow onion, diced (about 1 1/4 cups); Pinch of red pepper flakes; 2 garlic cloves, minced; 1 (12 ounce) jar roasted red peppers, thoroughly drained and diced (Sub: 1-2 diced red bell peppers, sautéed); 2 cups finely chopped kale (be sure to remove the tough stems) (Sub: spinach); Salt and ground black pepper, to taste; Cooking spray; 3 cups (about 15 ounces) refrigerated or frozen shredded hash browns, thawed (it’s important to thaw them first!); 1/2 cup shredded Parmesan cheese (sub: grated Parmesan cheese); 2 cups (a 6 ounce block) shredded Gruyere cheese (sub: Swiss cheese, Monterey Jack, or your favorite shredded cheese); 12 large eggs; 1 cup milk (we used 2% milk, but it’s your choice)

"This Crockpot Breakfast Casserole with bacon and Gruyere cheese is the perfect make-ahead breakfast casserole to impress a crowd!..."

INGREDIENTS

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1 pound (16 ounces) bacon, diced

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1 medium yellow onion, diced (about 1 1/4 cups)

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Pinch of red pepper flakes

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2 garlic cloves, minced

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1 (12 ounce) jar roasted red peppers, thoroughly drained and diced (Sub: 1-2 diced red bell peppers, sautéed)

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2 cups finely chopped kale (be sure to remove the tough stems) (Sub: spinach)

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Salt and ground black pepper, to taste

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Cooking spray

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3 cups (about 15 ounces) refrigerated or frozen shredded hash browns, thawed (it’s important to thaw them first!)

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1/2 cup shredded Parmesan cheese (sub: grated Parmesan cheese)

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2 cups (a 6 ounce block) shredded Gruyere cheese (sub: Swiss cheese, Monterey Jack, or your favorite shredded cheese)

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12 large eggs

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1 cup milk (we used 2% milk, but it’s your choice)

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