Hash Brown Egg Bake (GF)
1 pkg. (30 oz.) Mr. Dell’s Hash Browns, thawed (see note)
1 lb. Bacon, cooked & chopped
8 each Green Onions (white & green parts), sliced
8 oz. Roasted Red Peppers (jarred), chopped
1½ cups Shredded Cheddar Cheese
12 large Fresh Eggs
1 cup Milk
½ tsp. Salt
¼ tsp. Black Pepper
Spray a 6 quart slow cooker and layer the first 5 ingredients, using a third of the product at a time. In a large bowl, whisk eggs and then add the milk, salt and pepper as you continue whisking. Pour egg mixture over ingredients in slow cooker, cover and cook on low for 4 hours. You may have to adjust time based on your slow cooker.
Note: Cooking time will vary also if you use a smaller slow cooker because product will be thicker. If using a 4 or 5 quart cooker, try for something between 5 and 6 hours.
Note: Not all hash brown products are Gluten-Free. If gluten is not a concern, then use your favorite brand.
Ideas for Future Efforts_____________________________________________