Slow Cooker Bacon, Egg, & Hashbrown Casserole

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•      20-ounce bag of frozen shredded hashbrowns (like Trader Joe’s)
•      8 slices thick-cut bacon, cooked and chopped
•      8 ounces shredded cheddar cheese, or cheese of choice
•      6 green onions, thinly sliced
•      12 eggs
•      ½ cup milk or milk alternative
•      ½ teaspoon salt
•      ½ teaspoon pepper
•      Cooking oil or spray (to lightly coat slow cooker)

  1. Lightly grease your slow cooker with cooking oil. Layer half of the hashbrowns into the bottom and top with half the bacon, half the cheese, and one-third of the green onions.
  2. Repeat with a second layer of hashbrown, then bacon, then cheese and onion.
  3. In a large bowl, whisk together eggs, milk, salt, and pepper. Slowly pour mixture over top of ingredients in slow cooker.
  4. Cook on high for 2-3 hours or on low for 4-5 hours.

Serves: 8 | Serving Size: approx. 6 ounces (approx. 1 cup)
Nutrition (per serving):
Calories: 342; Total Fat: 22g; Carbohydrate: 14g; Protein: 21g

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