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1 - 32 oz.
frozen hash brown potatoes
shredded sharp cheddar cheese
Spray sides and bottom of 4-6 qt. Crockpot with nonstick cooking spray.
Layer 1/3 of potatoes, ham, onion, peppers, and cheese in the Crockpot. Repeat layers using the same order as the first and ending with cheese.
In a large bowl, break eggs, and beat well with seasonings and half "n" half.
Pour egg mixture over all layers in Crockpot making sure the liquid seeps down to the bottom layer in the pot.
Cover, turn on low and cook for 10 hours.
Use your imagination: try Canadian bacon or sausage instead of ham; Swiss cheese in place of cheddar. Add some minced jalapeno peppers and Mexican tomatoes for a Mexican flair. Enjoy!
Mix up this recipe at night and you have a great, hot breakfast ready when you wake up in the morning.