Breakfast

Slow Cooker Hashbrown Egg Casserole is for Breakfast.

Slow Cooker Hashbrown Egg Casserole takes 60 minutes to prepare.

Slow Cooker Hashbrown Egg Casserole takes 60 minutes to cook.

Slow Cooker Hashbrown Egg Casserole makes 16 servings.

The ingredients for Slow Cooker Hashbrown Egg Casserole are:

1 lb. frozen shredded hash browns
8 oz sour cream
8-16 oz shredded cheddar (depending on how cheesy you want it ? you can also use part cream cheese)
1 lb sausage or bacon fried and drained
1 large onion diced
1 large bell pepper diced
1 14.5 oz can diced tomatoes (drain about half the liquid)
12-18 eggs scrambled (depending how eggy you want it)
Salt
Pepper

Here is how you make Slow Cooker Hashbrown Egg Casserole:

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; saut? 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

The nutritional information for Slow Cooker Hashbrown Egg Casserole is:

• Servings Per Recipe: 16
• 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