Ingredients
1 lb. bacon
Cooking spray
12 large eggs
1 c. whole milk
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
1 1/2 lb. frozen hash browns
1 medium onion, chopped
2 c. shredded cheddar
Freshly chopped chives, for garnish
Preparation
Step 1In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Step 2Grease inside of your slow cooker with cooking spray. In a large bowl, whisk together eggs and milk and season with garlic powder, salt, and pepper.Step 3In the slow cooker, layer half the hash browns, cooked bacon, onion, and cheese. Repeat layers, then pour over whisked eggs.Step 4Cover and cook on low until eggs are fluffy and set, about 6 hours. Step 5Garnish with green onions before serving.
We love how amazingly adaptable this recipe is. If you don’t want bacon, you can sub in cooked Italian sausage or chopped ham or prosciutto—or keep it vegetarian. We love the trick of adding frozen hash browns straight to the slow cooker—no need for defrosting! They add nice bulk to the fluffy baked eggs.
