NEXT RECIPE >

Hash Brown Egg Breakfast Recipe
Hash Brown Egg Breakfast Recipe photo by Taste of Home
Next Recipe

Hash Brown Egg Breakfast Recipe

Read Reviews
4 6 5
Publisher Photo
I love this hearty slow cooker breakfast dish. It's great for potlucks because it's easy to carry and is always popular.—Nancy Marion, Frostproof, Florida
TOTAL TIME: Prep: 15 min. Cook: 3-1/2 hours
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Cook: 3-1/2 hours
MAKES: 12 servings

Ingredients

  • 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
  • 2 cups cubed fully cooked ham
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 12 large eggs, lightly beaten
  • 1 cup 2% milk
  • 1 teaspoon salt
  • 1 teaspoon pepper

Nutritional Facts

238 calories: 1-1/3 cup, 11g fat (5g saturated fat), 240mg cholesterol, 671mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 17g protein .

Directions

  1. Layer a third of the potatoes, ham, cheese, green pepper and onion in a greased 6-qt. slow cooker. Repeat layers twice.
  2. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on high for 30 minutes. Reduce heat to low; cook for 2-1/2 to 3-1/2 hours or until a thermometer reads 160°. Yield: 12 servings (1-1/3 cups each).
Originally published as Hash Brown Egg Breakfast in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p71


Reviews for Hash Brown Egg Breakfast

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Billco
Reviewed Jun. 8, 2015

"I love it and change it up by adding sausage or bacon instead of ham, veggies, or cream cheese instead of or in addition to cheddar. Sometimes I use blueberries, strawberries or even mango for a different taste."

MY REVIEW
abreendre
Reviewed Apr. 1, 2013

"Great for a brunch because it takes no room in the oven and I typically entertain 35 on St. Patrick's Day. I just add veggies to taste [green for St. Patrick's Day or red at Christmas."

MY REVIEW
abreendre
Reviewed Apr. 1, 2013

"Great for a brunch because it takes no room in the oven and I typically entertain 35 on St. Patrick's Day. I just add veggies to taste [green for St. Patrick's Day or red at Christmas."

MY REVIEW
vpowell555
Reviewed Mar. 4, 2013

"This is a good recipe. The amount of green pepper (sweet or bell pepper) and onion are up to your tastes to increase it or decrease it to your liking.This is not an exact measurement like baking is...so dtracy9999 put in as much as you like , large & medium size are not exact amounts!!"

MY REVIEW
dtracy9999
Reviewed Mar. 4, 2013

"Why don't people tell you what KIND of green pepper to use? Bell? Habanero? I also agree with the post about the size of pper and onion. Please be specific!"

MY REVIEW
KaSm
Reviewed Mar. 4, 2013

"Here's a link ( http://www.culinarylore.com/measurements:onion-sizes-and-amounts-chopped ) to tell you about onion sizes and their amounts. Bell peppers are about the same."

Loading Image