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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 8 |
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This was good, but a bit bland. I think I'd add some sauted chopped green onion and red & green peppers to it next time - maybe some garlic too. The cubed hash browns work better than the shredded if you have to leave the slow cooker for over 8 hours. Ingredients:
1 lb frozen hash browns, partially thawed |
2 cups low-fat cheddar cheese, shredded |
6 large eggs |
1 1/2 cups egg substitute |
1 cup skim milk |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Spray the inside of the slow cooker with cooking spray.
2. Spread half the hash browns in the slow cooker and top with half the cheese.
3. Repeat with the remaining hash browns and cheese.
4. In a large bowl, beat the eggs and egg substitute.
5. Mix in the milk, salt, and pepper.
6. Pour the egg mixture over the hash browns and cheese.
7. Cover and cook on low 8 hours.
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