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Slow Cooker Giardiniera Egg Breakfast Recipe

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The way to wake up

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 -cooking spray
- 9 slices bacon
 -1 onion, chopped
 -3 tablespoons Sonoma farm Giardiniera hot or mild
 -1 clove garlic, minced
 -1 (2 pound) package frozen hash brown potatoes, thawed
- 1 1/2 cups shredded Cheddar cheese
 -12 eggs
 -1 cup milk
- salt and ground black pepper to taste
Spray the inside of a slow cooker with cooking spray.
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.
Spray a skillet with cooking spray and place over medium heat; cook and stir onion, 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 1/3 of the giardiniera and 1/3 the Cheddar cheese. Repeat layering with remaining ingredients, ending with cheese.
Whisk eggs, milk, dill, salt, and pepper together in a bowl; pour over ingredients in slow cooker.
Cook on Low, 8 to 10 hours.