PREP TIME: 5 minutes
Makes 6 servings.
1 pkg. McCormick Seasoning Mix
12 large eggs
1 cup milk
1 cup shredded cheese
2 cups refrigerated or frozen hash brown potatoes
1. MIX eggs, milk and Seasoning Mix in large bowl until well blended. Stir in cheese. Spray inside of 6-quart slow cooker with no stick cooking spray. Spread hash browns evenly on bottom.
2. POUR egg mixture into slow cooker. Sprinkle with additional cheese, if desired. Cover.
3. COOK 2 1/2 hours on HIGH or 4 to 4 1/2 hours on LOW or until eggs are set
TRY THIS OUT!
Great with salsa, avocado and sour cream.
Stir in up to 2 cups of “add-ins” such as diced tomatoes, corn, beans, cooked sausage or chorizo. Cubed corn muffins or Italian bread can be substituted for the potatoes.
SPICES (INCLUDING CHILI PEPPER, PAPRIKA), ONION, SALT, GARLIC, RED & GREEN BELL PEPPERS, JALAPEÑO PEPPER & CITRIC ACID
2 tsp (6g) Seasons 1 cup casserole