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 waiting. —Barb Keith, Eau Claire, Wisconsin
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 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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