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


  • 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


  • 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.