Make-Ahead Egg Casserole
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Serves/Makes: 6
Ready in: > 5 hrs
- 2 tablespoons olive oil
- 1/2 cup chopped green or red bell peppers
- 1/2 cup diced onions
- 12 eggs
- 1/2 cup heavy whipping cream or half and half
- 1 bag (30 ounce size) frozen hash brown potatoes
- 1 cup grated cheddar cheese
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper (or to taste)
Heat the olive oil in a skillet over medium heat. Add the bell pepper and onion and saute until they begin to soften. Remove with a slotted spoon and place in the crock pot. Lightly beat the eggs with the whipping cream or half and half. Add the egg mixture along with the hash browns, cheese, salt, and pepper to the crock pot. Stir gently to combine. Cover the crock pot and cook on low overnight (8 hours - some crock pots brands will require less cooking time, or you can cook it on the "warm" setting). Cook's Notes: You can add any of your favorite breakfast foods such as crumbled bacon or chunky sausage, for a non-vegetarian dish. It's a good and easy holiday brunch idea.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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