- 1 pound package frozen shredded hash brown potatoes (I like Potatoes O’Brian)
- ▢2 cups shredded cheddar cheese divided
- ▢12 eggs
- ▢1 cup milk
- ▢½ teaspoon salt
- ▢¼ teaspoon ground black pepper
- ▢Cooked Breakfast Meat of Choice (bacon, sausage, ham, etc.)
- I like to make these into burritos – flour or corn tortillas and salsa
Instructions
- Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter.
- Layer hash browns in the bottom of the slow cooker. Add half of the cheese.
- You can add cooked meat now (I prefer to have meat as a topping).
- In a separate large mixing bowl, whisk together eggs, milk, salt, and pepper.
- Pour over hashbrowns.
- Cook on low for 6-8 hours on low or 2-3 hours on high.
- Sprinkle on remaining cheese and cover until melted.
- Serve warm with lots of fresh toppings.