Ingredients:
In a small bowl, mix eggs and milk together; set aside.
Coat the interior of the crockery insert of a 4- to 6-quart oval slow cooker with cooking spray and pack half of the hash brown mixture in an even layer, completely covering the bottom of the insert. Press the remaining hash brown mixture up the sides to a height of about 2 inches.
Scatter onion, bacon, and Swiss cheese evenly across the bottom of the potato "crust." Pour the egg and milk mixture into the crust, then cook on low 3-1/2 to 4 hours.
Source: Almanac
- 1 package (2 pounds) shredded hash brown potatoes
- 1/4 cup Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 8 eggs, large or extra large
- 2 cups milk, whole or 2%
- Nonstick cooking spray
- 1/2 cup chopped onion
- 7 to 8 strips precooked* or cooked bacon, chopped
- 1 cup (about 4 ounces) shredded Swiss cheese
In a small bowl, mix eggs and milk together; set aside.
Coat the interior of the crockery insert of a 4- to 6-quart oval slow cooker with cooking spray and pack half of the hash brown mixture in an even layer, completely covering the bottom of the insert. Press the remaining hash brown mixture up the sides to a height of about 2 inches.
Scatter onion, bacon, and Swiss cheese evenly across the bottom of the potato "crust." Pour the egg and milk mixture into the crust, then cook on low 3-1/2 to 4 hours.
Source: Almanac