Breakfast

Slow Cooker Bacon, Egg and Hashbrown Casserole is for Breakfast.

Slow Cooker Bacon, Egg and Hashbrown Casserole takes several minutes to prepare.

Slow Cooker Bacon, Egg and Hashbrown Casserole takes several minutes to cook.

Slow Cooker Bacon, Egg and Hashbrown Casserole makes 8 servings.

The ingredients for Slow Cooker Bacon, Egg and Hashbrown Casserole are:

Ingredients

20 ounce bag frozen, shredded hash browns (I used Trader Joe?s)
8 slices thick-cut bacon, cooked and coarsely chopped
8 ounces 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)
Nutrition Information

Serves: 8 | Serving Size: approx. 6 ounces (approx. 1 cup)

Per serving: Calories: 342; Total Fat: 22g; Saturated Fat: 10g; Monounsaturated Fat: 8g; Cholesterol: 357mg; Sodium: 648mg; Carbohydrate: 14g; Dietary Fiber: 2g; Sugar: 2g; Protein 21g

Nutrition Bonus: Potassium: 472mg; Iron: 12%; Vitamin A: 21%; Vitamin C: 14%; Calcium: 27%

Here is how you make Slow Cooker Bacon, Egg and Hashbrown Casserole:

DirectionsLightly grease your slow cooker with cooking oil. 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 and then repeat with a 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. 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.Serving Size: 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user JOANIEMAC22.

The nutritional information for Slow Cooker Bacon, Egg and Hashbrown Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 250.1

• Total Fat: 16.4 g
• Cholesterol: 304.1 mg
• Sodium: 386.2 mg
• Total Carbs: 6.8 g
• Dietary Fiber: 0.6 g
• Protein: 17.3 g