Slow cooker hash brown egg casserole

Name: Slow cooker hash brown egg casserole
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tbsp butter, softened; 1 lb 4 oz frozen shredded hash browns, 1 bag, no need to thaw; 12 oz frozen pepper and onion blend, 1 bag; 2 cups baby spinach, chopped; 2 cups shredded cheddar, divided; 12 large eggs; 1 cup milk; 1 tsp salt; ½ tsp black pepper; ½ tsp garlic powder

Layers of crispy-edged hash browns, peppers, spinach and cheddar set in a fluffy egg custard while you do something else, enough for a crowd or 4 days of breakfasts.

315 min total
15 min hands-on
Anyone can make this
Serves 6
About $2.09 a serving
430 calories
Good the next day
Vegetarian
Gluten-free

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 6 servings.

1 tbsp butter, softened
1 lb 4 oz frozen shredded hash browns, 1 bag, no need to thaw
12 oz frozen pepper and onion blend, 1 bag
2 cups baby spinach, chopped
2 cups shredded cheddar, divided
12 large eggs
1 cup milk

From your pantry

1 tsp salt
½ tsp black pepper
½ tsp garlic powder

Each serving has about 430 calories, 26 g protein, 24 g carbs and 26 g fat, and costs about $2.09 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No butter? Ghee works.
No baby spinach? Kale or arugula works.
No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
No milk? Half-and-half works.

Steps

Tap an underlined word for a quick explanation.

Rub the butter all over the inside of a 6-quart slow cooker.
Dolly’s tip: Coat the sides well. Egg glues itself to anything bare.
Spread half the hash browns in the bottom, then half the peppers and onions, half the spinach and half the cheese. Repeat the layers.
the eggs, milk, salt, pepper and garlic powder in a large bowl until smooth.
Pour the eggs evenly over the layers.
Cover and cook on low for 4 to 5 hours, until the middle is set and a knife poked in comes out clean.
Timer: 270 min
Dolly’s tip: Slow cookers vary. Check at 4 hours; golden edges pulling away from the sides mean it’s close.
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Turn it off, take off the lid and let it 10 minutes before scooping.
Timer: 10 min
Leftovers keep 4 days in the fridge. Reheat a portion in the microwave for about 1 minute, until hot.
Food safety: Put leftovers in the fridge within 2 hours and eat them within 3 to 4 days. Reheat until steaming hot, 165°F.