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Hash Brown Egg Brunch

 Hash Brown Egg Brunch
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
10 ServingsPrep: 20 min. Cook: 4 hours

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

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,
  • 3-1/2 to 4 hours or until a thermometer reads 160°. Yield: 10
  • servings.
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.

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Hash Brown Egg Brunch (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.