Slow Cooker Bacon, Eggs, and Hash Browns

Ingredients

1 package (2 pounds) shredded hash brown potatoes, if frozen, thawed and dried
1/2 cup Parmesan cheese
1/8 teaspoon cayenne pepper
salt and freshly ground black pepper, to taste
8 eggs
2 cups milk
1/2 cup chopped onion
7 to 8 strips cooked bacon, chopped
1 cup shredded Swiss cheese

Instructions

In a bowl, combine hash browns, Parmesan, cayenne, salt, and pepper; set aside.

In another bowl, mix eggs and milk together; set aside.

Coat the interior of a 4- to 6-quart oval slow cooker with cooking spray and pack half of the hash brown mixture in an even layer, completely covering the bottom of the insert. Press the remaining hash brown mixture up the sides to a height of about 2 inches. Scatter onions, bacon, and Swiss cheese evenly across the bottom of the potato “crust.” Pour egg mixture into the crust, then cover and cook on low for 3-½ to 4 hours. Cut into squares or wedges to serve.

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Bacon, Eggs, and Hash Brown Flan

Do you need to put a paper towel on top of the crock pot before putting on the lid because of moisture or liquid building inside?

No need. Though sometimes

No need. Though sometimes people put the handle of a wooden spoon between the crock and the lid to allow steam to escape. This would cause the dish to take longer to cook.

I love the idea of this. I've

I love the idea of this. I've made one three times, and I think I would like it better if the hash browns were browned slightly. I'll try that and let you know.

I love the idea of this. I've

I love the idea of this. I've made one three times, and I think I would like it better if the hash browns were browned slightly. I'll try that and let you know.