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Slow Cooker Breakfast Egg Casserole


  • Author: Autumn Reo, mamachallenge.com
  • Prep Time: 15
  • Cook Time: 150
  • Total Time: 2 hours 45 minutes

Ingredients

  • 20 ounces shredded hashbrowns (you can use frozen or fresh)
  • 4 ounces chopped ham, 8-10 slices of bacon, or 1/2 roll of crumbled sausage
  • 8 ounces shredded cheese
  • 12 eggs, beaten
  • 1/2 onion, chopped finely
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Cooking oil or cooking spray to coat pan

Instructions

  1. Whisk eggs, milk, and seasonings in a bowl. Set aside.
  2. Grease slow cooker with cooking spray.
  3. Layer half of hashbrowns with half cheese, half meat and 1/4 onions.
  4. Then repeat hashbrowns, meat, cheese and onion.
  5. Pour eggs over the top of the layers.
  6. Cook for 2-3 hours on high or 4-5 hours on low.
  7. Sprinkle more cheese, meat and onions for garnish and serve.

Nutrition

  • Serving Size: 6
  • Calories: 356
  • Sugar: 2
  • Sodium: 940
  • Fat: 25
  • Saturated Fat: 12
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 3
  • Protein: 28
  • Cholesterol: 427