Canadian Maple Bacon Crockpot Casserole

Serves 6 · 20 min prep · 240 min cook

Ingredients

• 12 oz thick-cut bacon, chopped
• 1 bag (30 oz) frozen shredded hash browns
• 8 large eggs
• 1 cup whole milk
• 1/3 cup pure maple syrup
• 2 cups shredded sharp cheddar cheese
• 4 green onions, sliced
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp butter

Instructions

1. 1In a skillet over medium heat, cook the chopped bacon until crisp, about 8 to 10 minutes. Transfer to a paper-towel-lined plate and reserve drippings.
2. 2Lightly butter the insert of a 5- to 6-quart slow cooker so the casserole releases cleanly.
3. 3Spread half of the frozen hash browns in an even layer in the bottom of the crock. Scatter half the cooked bacon and half the cheddar over the potatoes.
4. 4Add the remaining hash browns, then the rest of the bacon and cheese, keeping a small handful of green onions for garnish later.
5. 5In a large bowl, whisk the eggs, milk, maple syrup, Dijon, garlic powder, smoked paprika, salt, and pepper until fully combined and slightly frothy.
6. 6Pour the egg mixture slowly over the layered potatoes so it seeps into every corner. Drizzle the reserved bacon drippings on top for extra flavor.
7. 7Cover and cook on low for 4 to 5 hours or on high for 2 to 2½ hours, until the center is set and the edges are lightly golden.
8. 8Turn off the crockpot and let the casserole rest 10 minutes with the lid ajar so excess steam escapes and slices hold together.
9. 9Scoop into bowls or plates, top with the remaining green onions, and add an extra drizzle of maple syrup if you like it sweeter.
10. 10Serve hot for a hands-off Canadian-inspired breakfast that feeds a crowd with almost no morning work.