Ingredients
2 lb. refrigerated hash browns
1 c. whole milk
8 slices cooked bacon, chopped
8 oz. Cream Cheese, Cubed
1 large onion, diced
1/2 c. shredded Cheddar
1/2 c. Shredded Monterey Jack
4 green onions, thinly sliced
kosher salt
Freshly ground black pepper
4 tbsp. butter, cut into cubes
6 large eggs
Hot sauce, for serving (optional)
Preparation
Step 1Combine hash browns, milk, bacon, cream cheese, onion, cheeses, and green onions in the bowl of a slow cooker. Season with salt and pepper and toss until evenly combined. Step 2Top hash brown mixture with butter and cover. Cook on high for 3 hours, or until hash browns are tender and warmed through and cheese is melted. Step 3Heat broiler. Make wells on top of the cooked hash browns, then crack an egg into each well. Season eggs with salt and pepper.Step 4Remove the bowl of the slow cooker and place it under the broiler. Broil until egg whites are set, about 3 minutes. Step 5Serve immediately with hot sauce, if desired.
