Potatoes, mushrooms, bacon, and rosemary make for great earthy flavors in this rib-sticking egg casserole.
Serves 10 to 12.
1/2 pound bacon
1 onion, chopped fine
1 cup sliced domestic mushrooms
4 large potatoes, peeled, washed, and cut into thin slices
11/2 cups shredded Cheddar cheese
12 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
1. Spray the inside of the slow cooker with nonstick cooking spray. In a large skillet, cook bacon until just done. Put cooked slices on a plate covered with a paper towel to cool and absorb excess fat. Drain all but about 2 tablespoons of fat from the pan. Add onion and mushrooms and cook until onions are translucent, about 5 minutes. Crumble the cooled bacon.
2. Place one-third of the sliced potatoes in the slow cooker. Sprinkle with approximately one-third of the bacon, then the onion/mushroom mix, and then about one-third of the grated cheese. Repeat layers, ending with the cheese.
3. In a large bowl, beat the eggs, milk, salt, and pepper until well mixed. Add the chopped parsley and rosemary, and stir to combine. Pour over the ingredients in the slow cooker, cover and turn on low. Cook on Low for 8 to 10 hours or on High for 3 to 5 hours, until casserole is set and eggs are thoroughly cooked. To test for doneness, insert a clean knife in the center. If it comes out clean, the eggs are set and potatoes are cooked.