Hash Brown Egg Brunch

By á-72428

Ingredients

• 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 (6 ounces) shredded cheddar cheese
• 12 eggs
• 1 cup 2% milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Preparation

Step 1

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, 3-1/2 to 4 hours or until a thermometer reads 160°.