Slow Cooker Hashbrown Egg Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 lb. frozen shredded hash browns8 oz sour cream8-16 oz shredded cheddar (depending on how cheesy you want it – you can also use part cream cheese)1 lb sausage or bacon fried and drained1 large onion diced1 large bell pepper diced1 14.5 oz can diced tomatoes (drain about half the liquid)12-18 eggs scrambled (depending how eggy you want it)SaltPepper
Place frozen hash browns in a slow cooker on medium or high to thaw, salt and pepper to taste, stir occasionally. Add sour cream and cheddar/cream cheese when potatoes soften and turn slow cooker to low. Fry bacon or sausage and add to slow cooker; sauté onions, bell pepper, and tomatoes and add to slow cooker; and then scramble eggs, salt and pepper to taste, and add to slow cooker. Cook on low until thoroughly heated through.
Optional - instead of scrambling the eggs you can add the egg mixture to all the cooked ingredients and bake in the oven for 45-60 minutes until the middle is solid.
Serving Size: 16
Optional - instead of scrambling the eggs you can add the egg mixture to all the cooked ingredients and bake in the oven for 45-60 minutes until the middle is solid.
Serving Size: 16
Nutritional Info Amount Per Serving
- Calories: 266.8
- Total Fat: 18.4 g
- Cholesterol: 183.7 mg
- Sodium: 426.1 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 0.9 g
- Protein: 14.9 g
Member Reviews