Prep: 25 minutes
Slow Cook: 6 hours • Serves: 8
12Best Yet® large eggs
1/2cup whole milk
1-1/2teaspoons Best Yet® plain salt
1teaspoon Best Yet® ground black pepper
1/2teaspoon Best Yet® garlic powder
Best Yet® olive oil non stick cooking spray
1package (28 ounces) frozen potatoes O’Brien
2teaspoons chopped fresh rosemary leaves
1cup sliced green onions
1package (8 ounces) Best Yet® shredded sharp Cheddar cheese (2 cups)
Chopped fresh chives for garnish (optional)
1.Preheat oven to 400°. Line 2 rimmed baking pans with parchment paper. Arrange bacon in single layer on prepared pans. Bake bacon 13 minutes or until crisp; chop.
2.In large bowl, whisk eggs, milk, 1/2 teaspoon each salt and black pepper, and garlic powder.
3.Spray 6-quart slow cooker with cooking spray. Layer 2-1/4 cups potatoes into slow cooker and sprinkle with 1/3 each rosemary and remaining salt and black pepper; top with 2/3 cup chopped bacon, 1/3 cup onions and 2/3 cup cheese. Repeat layers twice ending with cheese. Evenly pour egg mixture into slow cooker.
4.Cover and cook on low 6 to 7 hours (or high 3 to 3-1/2 hours). Serve garnished with green onions.
Approximate nutritional values per serving:
359 Calories, 18g Fat (4g Saturated), 313mg Cholesterol,
878mg Sodium, 18g Carbohydrates, 3g Fiber, 3g Sugars,
0g Added Sugars, 21g Protein