Wake up and have breakfast already ready to go for the whole family! Slow-cooked to perfection and filled with bell peppers, onions, and cheese.
Ingredients
- Almond Breeze Unsweetened Original Almondmilk: 1 cup
- ounces frozen hash browns: 30 piece
- ounces diced ham: 16 piece
- yellow bell pepper, diced: 1 piece
- red bell pepper, : 1 piece (diced)
- green onions, thinly: 5 piece (sliced)
- eggs: 12 piece
- ounces shredded cheese: 8 piece
- salt and freshly ground black pepper: (to taste)
- chives: (for garnish)
Metric Conversion
Stages of cooking
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Combine eggs and Almond Breeze Unsweetened Original Almondmilk in a large bowl; whisk to combine. Season with salt and pepper.
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Generously spray a 6 qt slow cooker with cooking spray or use a slow cooker liner.
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Layer 1/2 of the frozen hash browns, 1/2 of the diced ham, 1/2 of the diced bell peppers, 1/2 of the green onions, and 1/2 of the shredded cheese into the slow cooker and season with salt and pepper as you go. Repeat layering with the second half of the ingredients. Pour egg mixture over the top.
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Cover slow cooker and cook on Low until eggs are set, 7 to 8 hours. Top with fresh chives if desired. Cook's Note: Place a paper towel between the lid and the insert to collect excess moisture if desired. This keeps it from running back down into the slow cooker.
