Ingredients

• cooking spray
• 6 slices bacon, or more to taste
• 1 onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 clove garlic, minced
• 1 (2 pound) package frozen hash brown potatoes, thawed
• 1 1/2 cups shredded Cheddar cheese
• 12 eggs
• 1 cup whole milk
• 1 teaspoon dried dill weed
• salt and ground black pepper to taste

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Instructions

1. Spray the inside of a slow cooker with cooking spray.
2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
3. Spray a skillet with cooking spray and place over medium heat; cook and stir onion, red bell pepper, and garlic until onion is softened, about 5 minutes. Stir potatoes into onion mixture. Spoon 1/3 the potato mixture into the slow cooker; add 1/3 the bacon and 1/3 the Cheddar cheese. Repeat layering with remaining ingredients, ending with cheese.
4. Whisk eggs, milk, dill, salt, and pepper together in a bowl; pour over ingredients in slow cooker.
5. Cook on Low, 8 to 10 hours.