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Hash Brown Egg Breakfast

4.3 | 7 Reviews
Total Time:Prep: 15 min. Cook: 3-1/2 hours

By Taste Of Home Editorial Team

Recipe by Nancy Marion, Frostproof, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 16, 2022

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

TEST KITCHEN APPROVED

Hash Brown Egg Breakfast

4.3 | 7 Reviews Add your review
Yield:12 servings (1-1/3 cups each)
Prep:15 min
Cook:3 hours 30 min
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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
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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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