Hash Brown Egg Brunch Recipe
Slow cookers aren't just for making dinner. I make this often if we're having company overnight. I can prep it the night before and when we all get up in the morning, breakfast is waiting. —Barb Keith, Eau Claire, Wisconsin
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium onion chopped
- 1 medium green pepper chopped
- 12 eggs
- 1 cup 2% milk
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 1 pound bacon strips cooked and crumbled
- 1 package (30 ounces) frozen shredded hash brown pot thawed
- Carbohydrate 14.9700352840718 g
- Cholesterol 42.60428116 mg
- Fat 23.0389956845436 g
- Fiber 0.216747742859095 g
- Protein 15.1014251362308 g
- Saturated Fat 8.41926440161513 g
- Serving Size 1 1 serving (227g)
- Sodium 686.923562415128 mg
- Sugar 14.7532875412127 g
- Trans Fat 2.38991612916359 g
- Calories 328 calories
Directions In a greased 5-qt. slow cooker, layer a third of each of the following: 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, 3-1/2 to 4 hours or until a thermometer reads 160degrees. Yield: 10 servings. Originally published as Hash Brown Egg Brunch in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p65 Print Add to Recipe Box Email a Friend
