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Hash Brown Egg Breakfast Recipe

Hash Brown Egg Breakfast Recipe

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 YIELD:12 servings


  • 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


  • 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).

Nutritional Facts

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

Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.