Cooking Time:
8 hours on LOWServings:
10
Ingredients
1 T. coconut oil6 Slices of Uncured Bacon
1 Small Yellow Onion, diced
1 Green Bell Pepper, seeded and chopped
1 Red Bell Pepper, seeded and chopped
1 tsp. Minced Garlic
30 oz. Frozen Shredded Hash Browns or Sweet Potato Hash Browns, thawed
12 Cage-Free Eggs
1 c. Coconut Milk
1 tsp. Dill
Salt & Pepper, to taste
Everyone loves a hearty and healthy breakfast to start their day. Why not assemble Slow Cooker Paleo Hash Brown Casserole the night before your next big cooking day?
- Grease inside of slow cooker with oil.
- Brown bacon in skillet over medium heat. Drain on a paper towel-lined plate and crumble.
- In a large bowl, combine potatoes, peppers, onion, salt and pepper.
- Grease a 6-Quart slow cooker with coconut oil.
- Create three layers in the slow cooker, alternating between potato mixture and bacon.
- Combine eggs, milk, dill, and garlic in a bowl; pour over ingredients in the slow cooker.
- Cover and cook on LOW for 8 hours.
Happy Crocking!
XOXO,
Jenn
Will this Paleo Hash Brown Casserole fit into a 3.5 quart crock pot?
Joyce I don’t think this recipe will work in a 3.5 quart slow cooker. You can however cut the recipe in half, and then you could use your 3.5 quart slow cooker. Hope this helps, and Happy Crocking!
if using the sweet potatoes in lieu of the frozen hash browns, do you have any idea of how many to use/
Donna I would just use what looks good to you! That is what I do a lot when I am changing a recipe. Happy Crocking!