Categories: Breakfast

Ingredients

• 1 lb. bacon strips, chopped
• 28 oz. package frozen O'Brien potatoes, thawed
• 3 cups shredded Mexican blend cheese
• 12 large eggs
• 1 cup milk
• 1/2 tsp salt
• 1/2 tsp pepper
• Minced fresh parsley

Directions

1. In a large skillet, cook bacon in batches over medium heat until crisp. Remove to paper towels to drain.

2. In a greased slow cooker, layer a third of each of the following: potatoes, reserved bacon and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over top. Cook, covered, on LOW until eggs are set, 4-5 hours. Turn off slow cooker. Remove crock insert to a wire rack; let stand, uncovered, 30 minutes before serving. Sprinkle with parsley.

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