Savor the perfect blend of fluffy eggs, crispy potatoes, and gooey cheese in this easy, customizable breakfast that practically cooks itself while you sleep.
Author:Amanda MacArthur
Prep Time:5 minutes
Cook Time:8 hours
Total Time:8 hours 5 minutes
Yield:8 servings 1x
Category:Breakfast
Ingredients
Scale
12 eggs
1 cup milk
2 lbs hash brown potatoes
1/2 cup diced bell peppers
1/2 cup diced onions
3 cups shredded cheddar cheese
1/4 tsp dry mustard
1/4 tsp garlic powder
1 tsp salt
1/2 tsp pepper
Optional add-ins:cooked bacon or sausage, green chilis, jalapenos, sundried tomatoes, pickled veggies, olives, or roasted bell peppers. Note: If you add uncooked bacon or sausage, the fat will rise to the top, so cook first.
Instructions
Beat eggs in a large bowl. Add milk, garlic powder, mustard, salt, and pepper. Whisk to combine. Set aside.
In your slow cooker, layer ingredients in this order:
1/3 of the hash browns (season with salt and pepper)
1/3 of the onions
1/3 of the bell peppers
1/3 of any optional add-ins
1 cup of cheese
Repeat layering twice more, ending with cheese.
Pour egg mixture over the layers.
Cook on low:
Fresh/refrigerated hash browns: 6-7 hours
Frozen hash browns: 7-8 hours, or until eggs are set
Notes
Tip: For crispy hash browns, bake them before adding to the slow cooker.
