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Hash Brown Egg Brunch

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
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    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 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, 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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