Crockpot Breakfast Casserole {Crowd Pleaser!}

thrivinghomeblog.com

Chloé Reed

1 pound (16 ounces) bacon, diced

1 medium yellow onion, diced (about 1 ¼ cups)

Pinch of red pepper flakes

2 garlic cloves, minced

1 (12 ounce) jar roasted red peppers, thoroughly drained and diced (Sub: 1 to 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!)

½ 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)

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