Hash Brown Egg Breakfast

Name: Hash Brown Egg Breakfast
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 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

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

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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