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Slow Cooker Hashbrown Breakfast Casserole Recipe

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Reviewed By RecipeTips.com
"Sussieque, in response to your question about whether this recipe is safe or ... read full review"
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Ingredients
  • 1 package frozen cubed hashbrown potaotes, thawed (32 ounce pkg)
  • 2 cups cubed fully cooked ham
  • 1 1/2 cups shredded cheddar cheese
  • 1 green pepper-chopped (large)
  • 1 onion-chopped (medium)
  • 12 eggs-beaten
  • 1 cup 2% Milk
  • 1 teaspoon Salt
  • 1 teaspoon pepper
Directions
Layer a third of the potatoes, ham, cheese, green peppers and onion in a greased 6 qt. slow cooker. Repeating the layers twice. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top of layers. Cover and cook on low for 3 1/2 to 4 hours or until thermometer reads 160° when inserted.
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Slow Cooker Hashbrown Breakfast Casserole Recipe Reviews

slow cooker hashbrown breakfast casserole

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Comments (2)
RecipeTips.com User
Reviewed By
"Sussieque, in response to your question about whether this recipe is safe or not, yes, it should be safe as long as the eggs are cooked to the 160 degrees indicated on the recipe. If you would like more information on the safety of eggs and doneness, paste the following address in your browser http://www.recipetips.com/kitchen-tips/t--181/egg-handling-safety-storage.asp#Doneness . This will take you to the information on our site in regard to egg safety referring to the doneness of eggs. I hope this answers your question. Thanks for your concern."
sussieque
Comment By
"I don't think it;s wise to slow cook eggs becauses of the possibility of salmonella poisoning. Has this recipe been tested and approved."
sussieque
Comment By
"I don't think it;s wise to slow cook eggs becauses of the possibility of salmonella poisoning. Has this recipe been tested and approved."
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