Crock Pot Overnight Egg Bake
Prep Time
20 minutes
Cook Time
4 hours
Ingredients
- 1 Tbsp Olive Oil
- 1 Onion, diced
- 1 Lb. 93% Lean Ground Beef
- 2 tsp Rosemary, divided
- 2 tsp Thyme, divided
- 3 tsp Ground Pepper, divided
- 2 Garlic Cloves, minced
- 12 Eggs
- 1/2 Cup Skim Milk
- 1 1/2 tsp Garlic Powder
- 2 tsp Crushed Red Pepper
- 26 Oz. Frozen Hash Browns
- 1 Red Bell Pepper, diced
- 1 Green Bell Pepper, diced
- 2 Cups Shredded Cheddar Cheese
Instructions
- In a medium skillet over medium heat, heat oil and onion until cooked, about 5 minutes.
- In the same pan add ground beef, 1 tsp rosemary, 1 tsp thyme, 1 1/2 tsp ground pepper and garlic. Cook until browned. Set aside.
- In medium bowl, whisk together eggs and remaining rosemary, thyme, ground pepper, garlic powder, crushed red pepper and milk. Set aside.
- Add half of hash browns to 3.5 quart crockpot.
- Top with half of beef mixture, cheese and bell peppers. Repeat with other half of each.
- Top evenly with egg mixture.
- Set on high for 4 hours, or low for 6-8 hours until evenly cooked and slightly brown around the edges.
