Salads and smoothies are great but they get to be a little repetitive. Not matter how you spin it, it’s fruit, juice, ice, lettuce, etc. It is so hard to find a happy balance of taste and nutrition. Being able to eat delicious food and not have to worry about the calories and fat is a dream come true. Thanks to Elle Penner, we have a recipe for just that.
- 20-ounce (563g) bag frozen, shredded hash browns (like Trader Joe’s)
- 8 slices thick-cut bacon, cooked and coarsely chopped
- 8 ounces (230g) shredded cheddar cheese
- 6 green onions, sliced thin
- 12 eggs
- 1/2 (120 ml) cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cooking oil (to lightly coat slow cooker)
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.
Serves: 8 | Serving Size: approx. 6 ounces (approx. 1 cup)
Nutrition (per serving): Calories: 342; Total Fat: 22g; Saturated Fat: 10g; Monounsaturated Fat: 8g; Cholesterol: 357mg; Sodium: 648mg; Carbohydrate: 14g; Dietary Fiber: 2g; Sugar: 2g; Protein 21g
Nutrition Bonus: Potassium: 472mg; Iron: 12%; Vitamin A: 21%; Vitamin C: 14%; Calcium: 27%