hash brown egg breakfast

By granolagina

Ingredients

• 1 package (32 ounces) frozen shredded hash brown potatoes
• 1 pound bacon strips, cooked and crumbled
• 1-1/2 cups (6 ounces) shredded cheddar cheese
• 12 eggs
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Details

Servings 10

Preparation

Step 1

Layer a third of the potatoes, bacon, onion, green pepper and cheese
in a 5-qt. slow cooker coated with cooking spray. 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
3-1/2 to 4 hours or until a thermometer reads 160°. Yield: 10
servings.
Nutrition Facts: 1 cup equals 303 calories, 16 g fat (7 g saturated fat), 287 mg cholesterol, 590 mg sodium, 20 g carbohydrate, 2 g fiber, 19 g protein.