Ingredients
30 to 32 oz frozen shredded hash browns
1 lb cooked breakfast meat (sausage, bacon, or ham)
8 oz shredded cheddar cheese
8 oz shredded mozzarella or Colby jack cheese
3 chopped green onions
Optional: 1 small white onion, finely diced
Optional: 1 red bell pepper, diced
Optional: 1 green bell pepper, diced
12 large eggs
½ to 1¼ cups milk
½ teaspoon salt
¼ to 1 teaspoon black pepper
Optional seasonings: 1½ teaspoons dry mustard powder, 1 teaspoon garlic powder
Instructions
1. Spray a 6-quart slow cooker with nonstick spray or line it with parchment paper.
2. Layer half the hash browns, half the cooked meat, half the cheese, green onions, and optional vegetables.
3. Repeat the layers, ending with cheese on top.
4. In a bowl, whisk eggs, milk, salt, pepper, and optional seasonings. Pour over layered ingredients in the slow cooker.
5. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours until eggs are set and top is golden brown.
6. Let the casserole rest uncovered for 15 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥔 Use frozen hash browns straight from the freezer for better texture.
🧀 Avoid pre-shredded cheese for smoother melting and richer flavor.
🥓 Prepare meats ahead, cooking and draining them for ease of use in layers.
- Prep Time: 10 minutes
- Resting: 15 minutes
- Cook Time: 6 to 8 hours
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian option available
Nutrition
- Serving Size: 1 slice
- Calories: 450-460
- Sugar: 1-2 g
- Sodium: 790-990 mg
- Fat: 27-31 g
- Saturated Fat: 11-13 g
- Unsaturated Fat: value unavailable
- Trans Fat: value unavailable
- Carbohydrates: 17-24 g
- Fiber: 1-2 g
- Protein: 26-31 g
- Cholesterol: 270-310 mg