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Hash Brown Egg Breakfast

Total Time

Prep: 15 min. Cook: 3-1/2 hours

Makes

12 servings (1-1/3 cups each)

I love this hearty slow cooker breakfast dish. It's great for potlucks because it's easy to carry and always popular.—Nancy Marion, Frostproof, Florida
Hash Brown Egg Breakfast Recipe photo by Taste of Home

Ingredients

  • 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
  • 2 cups cubed fully cooked ham
  • 1-1/2 cups 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

Directions

  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°.

Nutrition Facts

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

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