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Wake up and have breakfast already ready to go for the whole family! Slow-cooked to perfection and filled with bell peppers, onions, and cheese.
Ingredients
- 1 cup Almondmilk
- 30 ounces frozen hash browns
- 16 ounces ham
- 1 yellow bell pepper,
- 1 red bell pepper,
- 5 green onions,
- 12 eggs
- 8 ounces shredded cheese
- salt and freshly ground black pepper to taste
- chives for
Directions
Step 1
Combine eggs and Almond Breeze Unsweetened Original Almondmilk in a large bowl; whisk to combine. Season with salt and pepper.
Step 2
Generously spray a 6 qt slow cooker with cooking spray or use a slow cooker liner.
Step 3
Layer 1/2 of the frozen hash browns, 1/2 of the diced ham, 1/2 of the diced bell peppers, 1/2 of the green onions, and 1/2 of the shredded cheese into the slow cooker and season with salt and pepper as you go. Repeat layering with the second half of the ingredients. Pour egg mixture over the top.
Step 4
Cover slow cooker and cook on Low until eggs are set, 7 to 8 hours. Top with fresh chives if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 552 | |
| % Daily Value * | |
| Total Fat32g | 41% |
| Saturated Fat9g | 46% |
| Cholesterol343mg | 114% |
| Sodium901mg | 39% |
| Total Carbohydrate36g | 13% |
| Dietary Fiber4g | 15% |
| Total Sugars2g | |
| Protein32g | |
| Vitamin C76mg | 380% |
| Calcium279mg | 21% |
| Iron3mg | 16% |
| Potassium960mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I really liked the simplicity of this. I ended up scooping some up in a serving dish and sticking under the broiler to get some brown on it and it worked. Def gotta salt and pepper between the layers. It could have used hot pepper sauce in between the layers too but maybe that is just a personal preference. The one important thing I am going to harp on here is time. If you stayed up late enough to put it on at 10 pm, it would be ready at 5 am and I don’t know of many that are up at that time. Maybe weekdays but absolutely not on the weekends. I stayed up until midnight to start this to be ready to serve at 7/8 AM and that’s still pretty early to be getting up on the weekend. Love the concept of waking up to breakfast being done but I’ve got an old school slow cooker without a timer so there is that. Potato/egg ratio was spot on. I’d cut back on the bell peppers next tiem and add more cheese but overall this was good. And simple.
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