Description
A hearty and easy breakfast dish made in a slow cooker, featuring hashbrowns, cheese, and eggs.
Ingredients
Scale
- 2 pounds frozen hashbrowns
- 1 cup shredded cheddar cheese
- 1 cup diced ham
- 1 cup milk
- 6 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Grease the crockpot with cooking spray.
- In a large bowl, combine hashbrowns, cheese, and ham.
- In another bowl, whisk together milk, eggs, garlic powder, onion powder, salt, and pepper.
- Pour the egg mixture over the hashbrown mixture and mix well.
- Transfer the mixture to the crockpot.
- Cover and cook on low for 6-8 hours or until set.
- Serve warm and enjoy.
Notes
- Customize with your favorite vegetables.
- Make it ahead and reheat for quick breakfasts.
- Adjust cooking time based on crockpot model.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 200mg
Keywords: hashbrown casserole crockpot breakfast