Hash Brown Egg Brunch Recipe
Hash Brown Egg Brunch Recipe photo by Taste of Home

Hash Brown Egg Brunch Recipe

Publisher Photo
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 served. —Barb Keith, Eau Claire, Wisconsin

Want more recipes to inspire your morning? Take a peek at our Best Breakfasts and Brunches Guide
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES: 10 servings

Ingredients

  • 1 package (32 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 (6 ounces) shredded cheddar cheese
  • 12 Eggland's Best Eggs
  • 1 cup 2% milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

1 cup equals 315 calories, 17 g fat (8 g saturated fat), 289 mg cholesterol, 589 mg sodium, 20 g carbohydrate, 2 g fiber, 20 g protein.

Directions

  1. 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.
  2. Cook, covered, on high 30 minutes. Reduce heat to low; cook, covered, 3-1/2 to 4 hours or until a thermometer reads 160°. Yield: 10 servings.
Originally published as Hash Brown Egg Brunch in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p65

Nutritional Facts

1 cup equals 315 calories, 17 g fat (8 g saturated fat), 289 mg cholesterol, 589 mg sodium, 20 g carbohydrate, 2 g fiber, 20 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Hash Brown Egg Brunch

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (3)
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MY REVIEW
Reviewed May. 3, 2014

Followed the recipe exactly as printed. Cooked overnight - the consistency was perfect! The taste was blah. Covering with salsa improved the flavor immensely. Next time I think I will add a little dried mustard and maybe a pinch of garlic.

MY REVIEW
Reviewed Apr. 22, 2014

It was really good but I agree it needs more flavor...one recipe I saw that was similar used dill so I may try that next time. I cooked it overnight as well which was about 8-10 hrs and it was perfectly cooked!

MY REVIEW
Reviewed Apr. 19, 2014

This works great if you cook it on low for 8-10 hours. I used crumbled sausage that I pre-cooked and Monterey Jack cheese as well as Cheddar. Everyone loved it and will definately make it again. I turned my crockpot on low at 11:30 before heading to bed and it was still warm when I served breakfast at 10 the next morning.

MY REVIEW
Reviewed Apr. 19, 2014

I m not sure how you make this the night before??? It says it takes 3-4 hours. don't know about everyone else but I like to get at least 7 hours of sleep.

MY REVIEW
Reviewed Apr. 19, 2014

I m not sure how you make this the night before??? It says it takes 4-5 hours. don't know about everyone else but I like to get at least 7 hours of sleep.

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