Slow cookers are truly magical kitchen appliances. I mean, really. No matter what you throw into it or how long you think you’ve overcooked it, whatever it is you’re making comes out freaking amazing.
Exhibit A: This slow cooker egg casserole that I completely abandoned on the countertop for well over 3 hours, during which time I nearly emptied the shelves at our local Trader Joe’s, made (and drank) 2 homemade pumpkin spice lattes, washed, dried and folded two loads of laundry, and fit in a 4 mile run with 2 rounds of stairs.
It probably won’t surprise you when I say I nearly dove head first into this bad boy after walking in the door from my run.
This slow cooker egg casserole is like one of the easiest things you could cook and still actually be proud of. Eggs cook amazingly well in the slow cooker which makes this a perfect dish for a post-Turkey Trot breakfast or a Black Friday brunch.
The key to keeping it super simple is using frozen, already shredded hash browns. Yes–I used frozen hash browns and I’m not the slightest bit ashamed because, when they’re covered with eggs, bacon, cheese and green onions and slow cooked to perfection–who cares?
If you must, feel free to brown your frozen hash browns a bit on the stove before layering them into the bottom of the slow cooker. I had to, so no judgements will be passed, but it doubles the work for no noticeable difference. You know why? Because all potatoes come out soft and delicious after a few hours in the slow cooker no matter what you do to them beforehand.
Serves: 8 | Serving Size: approx. 6 ounces
20 ounce bag frozen, shredded hash browns (I used Trader Joe’s)
8 slices thick-cut bacon, cooked and coarsely chopped
8 ounces shredded cheddar cheese
6 green onions, sliced thin
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking oil (to lightly coat slow cooker)
Optional toppings: Fresh salsa, hot sauce & avocado
Lightly grease your slow cooker with cooking oil. Layer half of the hash browns into the bottom and top with half the bacon, half the cheese, and one-third of the green onions. Set aside some bacon and green onion for garnish and then repeat with a second layer of hash brown, bacon, cheese and onion.
In a large bowl, whisk together eggs, milk, salt, and pepper and slowly pour over top. Cook until eggs are set, approximately 2-3 hours on high, or 4-5 hours on low. Sprinkle remaining bacon and onions on top and serve immediately, with or without hot sauce.