Rating: 3.5 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
  • 9 Ratings

Skip the lines at the diner on busy weekend mornings by making this cheesy breakfast bake at home. This dish is also a great use for leftover ham.

Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
20 mins
slow-cook:
6 hrs
total:
6 hrs 20 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3 1/2- or 4-quart slow cooker combine hash browns, ham, cheese, sweet pepper, and onion. Toss together until well mixed. In a medium bowl whisk together eggs, soup, milk, and black pepper. Pour over potato mixture in cooker.

    Advertisement
  • Cover and cook on low-heat setting for 6 to 7 hours.

  • Serve ham mixture over English muffins.

Nutrition Facts

392 calories; fat 12g; cholesterol 189mg; saturated fat 5g; carbohydrates 53g; mono fat 3g; poly fat 2g; insoluble fiber 7g; sugars 9g; protein 22g; vitamin a 728.9IU; vitamin c 26.6mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 4.3mg; vitamin b6 0.3mg; folate 68.5mcg; vitamin b12 0.8mcg; sodium 886mg; potassium 709mg; calcium 363.5mg; iron 3.8mg.
Advertisement