1 lb. bacon

Cooking spray

12 large eggs

1 c. whole milk

1/2 tsp. garlic powder

Kosher salt

Freshly ground black pepper

1 1/2 lb. frozen hash browns

1 medium onion, chopped

2 c. shredded cheddar

Freshly chopped chives, for garnish


In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Grease inside of your slow cooker with cooking spray. In a large bowl, whisk together eggs and milk and season with garlic powder, salt, and pepper. In the slow cooker, layer half the hash browns, cooked bacon, onion, and cheese. Repeat layers, then pour over whisked eggs.

Cover and cook on low until eggs are fluffy and set, about 6 hours. Garnish with chives before serving.


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