Description
A simple and hearty breakfast dish made with hashbrowns, eggs, and cheese, cooked overnight in a crockpot.
Ingredients
Scale
- 30 ounces frozen hashbrowns
- 12 large eggs
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Grease the crockpot with cooking spray.
- Layer the frozen hashbrowns at the bottom.
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Add the diced onion and bell pepper to the egg mixture.
- Pour the egg mixture over the hashbrowns.
- Sprinkle shredded cheese on top.
- Cover and cook on low for 8 hours overnight.
- Serve hot in the morning.
Notes
- For a spicier version, add diced jalapeños.
- Customize with your favorite vegetables or meats.
- This dish can be prepared a day in advance.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Breakfast
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 250mg
Keywords: crockpot breakfast hashbrown casserole overnight