Hash Brown Egg Brunch

• Gluten free

• Produce

  • 1 Green pepper, medium
  • 1 package Hash brown potatoes, frozen
  • 1 Onion, medium

• Refrigerated

  • 12 Eggs, large

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 1 cup 2% milk
  • 1 1/2 cups Cheddar cheese
  • 1 lb Jones dairy farm

Found on tasteofhome.com

Description

Ingredients

• 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
• 1 pound Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1-1/2 cups shredded cheddar cheese
• 12 large eggs
• 1 cup 2% milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

• Directions 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°. Yield: 10 servings. Originally published as Hash Brown Egg Brunch in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p65 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition