Slow cookers aren't just for making dinner. I make this often if we're having company overnight. With just a little planning and not much work, I can prep it the night before and have a lovely breakfast waiting in the morning. —Barb Keith, Eau Claire, Wisconsin
Hash Brown Egg Brunch Recipe photo by Taste of Home
1 package (30 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 shredded cheddar cheese
12 large 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, until a thermometer reads160°, 3-1/2 to 4 hours.