Making breakfast for a crowd is easy with this crockpot breakfast casserole. It’s a great way to start the day.
Course: Breakfast
Keyword: breakfast for a crowd, crockpot, diced green chiles, eggs, frozen hashbrowns, garlic, garlic powder, half and half, sharp cheddar cheese, yellow onion
Ingredients
1poundbacondiced (or sub in ground sausage)
1small yellow oniondiced
4 to 6clovesgarlicminced
8ouncescanned diced green chilesdrained
26ouncesfrozen hashbrowns
4cupssharp cheddar cheeseshredded
12eggs
1cuphalf and half
2teaspoonsgarlic powder
salt and pepperto taste
Instructions
Heat a large skillet over medium heat and saute the diced bacon until it’s crispy. Line a plate with paper towels and place the cooked bacon on it.
Remove all but about one tablespoon of the bacon fat from the pan and add the diced onion. Saute until it’s cooked through, and then add the garlic. Saute for a couple more minutes and then remove the pan from the heat.
Coat the inside of your crockpot with cooking spray and layer in half of the hashbrowns. Add half of the shredded cheese, half of the onions, half the chiles and half the bacon. Repeat. (I saved a bit of the cheese and did a final layer on the top of mine.)
In a large bowl, whisk the eggs, half and half, garlic powder, salt and pepper until it is well combined.
Pour the mixture evenly into the crockpot.
Cook the casserole on low for eight hours or high for four hours. When the eggs are cooked through, serve immediately or turn the crockpot to warm until you’re ready to eat.
(Side note: If you don’t have time for the crockpot, follow the same steps with a deep nine-by-13-inch casserole dish. Bake in a 350-degree oven for about one hour or until it’s cooked through.)