Slow cookers aren't just for making dinner. I make this often if we're having company overnight. With just a little planning and not much work, I can prep it the night before and have a lovely breakfast waiting in the morning. —Barb Keith, Eau Claire, Wisconsin
Hash Brown Egg Brunch
Hash Brown Egg Brunch
Prep Time
20 min
Cook Time
4 hours
Yield
10 servings
Ingredients
- 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
- 1 pound bacon strips, cooked and crumbled
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1-1/2 cups shredded cheddar cheese
- 12 large eggs
- 1 cup 2% milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions
- In a greased 5-qt. slow cooker, layer a third of each of potatoes, bacon, onion, green pepper and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over layers.
- Cook, covered, on high 30 minutes. Reduce heat to low; cook, covered, until a thermometer reads160°, 3-1/2 to 4 hours.
Nutrition Facts
1 cup: 315 calories, 17g fat (8g saturated fat), 289mg cholesterol, 589mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 20g protein.
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