Description
A hearty breakfast made with frozen hash browns, turkey bacon, eggs, and cheese, perfect for fueling your busy mornings.
Ingredients
Scale
- 1 bag (about 3–4 cups) frozen diced hash browns
- 10 ounces turkey bacon, cooked and crumbled
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite blend)
- 6 large eggs
- ½ cup milk
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 teaspoon onion powder (optional)
- Optional toppings: diced green onions, salsa, or sour cream
Instructions
- Start by spraying the inside of your crock pot with non-stick cooking spray, ensuring an easy cleanup.
- Layer the frozen diced hash browns evenly across the bottom of the pot.
- Sprinkle the crumbled turkey bacon over the hash browns, followed by the cheese for that melty goodness.
- In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder (if using), salt, and pepper until the mixture is fully combined.
- Pour the egg mixture over the layers in the crock pot, making sure it evenly covers the ingredients.
- Cover and cook on low for 360 minutes (6 hours) or high for 240 minutes (4 hours), until the eggs are set and everything is cooked through.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave for a quick breakfast.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Breakfast
- Method: Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 297
- Sugar: 2g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 186mg