I first made this recipe over three years ago and it is still a family favorite. We’ve altered it at times for the slow cooker (cook overnight) and change it up often based on what we have on hand but it is always delicious and quickly devoured. You can find the original recipe below. I love to add fresh spinach, bell peppers, mushrooms, or even crumbled sausage. This really is the perfect base recipe for a late brunch or your set it and forget it breakfast days!
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Ingredients
- 6c frozen shredded hashbrowns
- 1c chopped green onion
- 1lb bacon cooked and crumbled
- 2c shredded cheddar cheese
- 12oz fat free evaporated milk
- 2 eggs slightly beaten
- garlic powder, salt, and pepper all to taste
Directions
- Preheat oven to 350 and grease a 9×13 baking dish (I usually wait and lightly coat my pan with the grease from the bacon.) {For hotel living, cook the bacon in the electric skillet and use a liner for your slow cooker.}
- Layer 1/2 of each in the following order: hashbrowns, onions and other vegetables, bacon and/or other meats, cheese, and repeat.
- Combine the evaporated milk, eggs, and pepper in a bowl. Pour mixture evenly over the top of the casserole.
- Cover with aluminum foil and bake for 45-50 minutes. Uncover and bake for an additional 5-10 minutes.
- Enjoy!
