Monday, February 23, 2015

Slow Cooker Bacon, Egg and Hashbrown Casserole

I usually have a protein drink for breakfast and Jud makes a casserole that he can eat on for at least a week.  I found this one Here  We are going to have it for dinner tonight and I made some homemade biscuits to go with is. Jud and I decided that next time, we will use fewer hash browns.  Maybe just put a layer on the bottom.

20 oz. bag frozen, shredded hash browns
8 slices thick-cut bacon, cooked and coarsely chopped
8 oz. shredded cheddar cheese
6 green onions, sliced thin
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking oil ( to lightly coat slow cooker)
Lightly grease your slow cooker with cooking oil. Layer half of the hash browns into the bottom and top with 1/2 the bacon, 1/2 the cheese, and 1/3 of the green onions. Set aside some bacon and green onions for garnish then repeat the second layer of hash brown, bacon, cheese, and onion.

In a large bowl, whisk together eggs, milk, salt, and pepper and slowly pour over top of hash brown mixture. Cook until eggs are set, approximately 2-3 hours on high, or 4-5 hours on low. Sprinkle remaining bacon and onions on top and serve immediately, with or without hot sauce.

You can find nutrition information on the link I provided in the introduction.

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