Saturday Night: I came across this recipe for a breakfast casserole that you assemble the night before, put in your slow cooker and cook on low while you sleep. I’ve got everything in the slow cooker ready to go….just waiting for morning!
And, it smells fantastic! Check back tomorrow for the verdict!
Sunday: Well, it smelled fantastic all night long! We woke up this morning to smell of bacon, peppers and onions. Yum! Since this recipe made a lot (the slow cooker bowl was full), we decided to take it to my parent’s house for breakfast.
1 (32 oz) bag frozen hash brown potatoes
1 pound bacon diced, cooked and drained
1 medium onion, diced
1 green bell pepper, diced
1 1/2 cups shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 cup milk
1 tsp salt
1 tsp pepper
Place a layer of potatoes on the bottom of the slow cooker, followed by a layer of bacon, onions, peppers and cheese. Repeat the layering process two or three more times (until ingredients are used up), ending with a layer of cheese.
Beat the eggs, milk, salt and pepper together. Pour over the mixture in the slow cooker, cover. Cook on low for 10-12 hours.
Is it a keeper?
You would think so since it smelled so great. But we were all sadly disappointed in the outcome. Very, very bland. Not much flavor at all. My brother said it reminded him of his days in Iraq and compared the dish to “army eggs”. Ouch!
Unfortunately, this recipe is not a keeper. I don’t think I’ll be making this one again.
In theory the recipe seems great. I think, though, it looses its flavor when cooked in the slow cooker. There was absolutely no onion or pepper flavor and no smoky flavor from the bacon. The dish may be better if it was baked in the oven instead.
This is the 3rd time I’ve made something in my slow cooker and the flavor fell flat. Very disappointing. Does anyone have any theories on why this happens?
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