SLOW COOKER HASH BROWN BREAKFAST

By Clarabell

Ingredients

• 30-ounce package of plain frozen has brown (shredded) potatoes
• 4 previously cooked sausage, or leftover ham
• 1/2 onion, diced
• 1 green bell pepper, diced
• 1 1/2 c shredded cheese
• 12 eggs
• 1 c skim or fat-free milk
• 1 t kosher salt
• 1 t black pepper

Preparation

Step 1

Spray inside of a crock pot with cooking spray. Dump in the package of has browns. Spread them out, breaking up clumps.

In a mixing bowl, mica the dozen eggs with the milk, salt, pepper, cheese, cut up sausage or ham, and diced vegetables. Pour on top of hash browns.

Cover and cook on low for 6-8 hours, or on high for 3-4 hours. It's done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.