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
Hash Brown Egg Breakfast
Prep Time
15 min
Cook Time
3 hours 30 min
Yield
12 servings (1-1/3 cups each)
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
- Layer a third of the potatoes, ham, cheese, green pepper and onion in a greased 6-qt. slow cooker. Repeat layers twice.
- 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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