Prep time: 20 minutes
Cook time: 6 hours
2 slices bacon, chopped
1 onion, chopped
1 cup sliced button mushrooms
2 garlic cloves, minced
1 orange bell pepper, chopped
Nonstick cooking spray
3 russet potatoes, peeled and sliced
1 cup shredded Havarti cheese
½ cup shredded Colby cheese
5 eggs, beaten
1 cup milk
½ teaspoon salt
½ teaspoon dried thyme leaves
⅛ teaspoon freshly ground black pepper
In a medium skillet over medium heat, cook the bacon and sausage until the bacon turns crisp and the sausage browns, taking around 10 minutes. Stir frequently to ensure even cooking. Once done, transfer the bacon and sausage to a paper towel-lined plate to drain excess grease, leaving about 1 tablespoon of drippings in the pan. Discard any excess drippings.
In the same skillet over medium heat, sauté the onion, mushrooms, and garlic in the remaining drippings until they become tender, which should take about 5 minutes. Remove the skillet from heat and add the bell pepper, bacon, and sausage to the sautéed vegetables.
Prepare the crock pot by lining it with heavy-duty foil and spraying it with nonstick cooking spray.
In the crock pot, create layers with the potatoes, bacon mixture, and cheeses.
In a medium bowl, beat the eggs, milk, salt, thyme, and pepper together. Pour the egg mixture into the crock pot.
Cover the crock pot and cook on low for 6 hours or until the internal temperature reaches 160ºF (71ºC) when tested with a food thermometer.
Using the foil, carefully lift the contents from the crock pot, cut them into squares, and serve.