Bacon, Egg & Hash Brown Casserole
Ingredients
- 20 oz bag frozen, shredded hash browns
- 8 slices bacon, cooked & coarsely chopped
- 8 oz shredded cheddar cheese
- 6 green onions, sliced thin
- 12 eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- 1
Lightly grease slow cooker with cooking oil.
- 2
Layer half of the hash browns into the bottom and top with half the bacon, half the cheese and one-third of the green onions. Set aside some bacon and green onion for garnish, then repeat with a second layer of hash browns, bacon, cheese and onion.
- 3
In a large bowl, whisk together eggs, milk, salt and pepper and slowly pour over top.
- 4
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.
- 2