Slow-Cooker Cheesy Potato Breakfast Casserole


Breakfast, Brunch, Casseroles, Christmas, For a Crowd


1 package (16 oz) bacon, cooked and chopped SAVE

1/2 cup chopped onion

1 container (16 oz) sour cream

1 can (10 3/4 oz) condensed cream of chicken soup

1 can (4.5 oz) Old El Paso™ chopped green chiles

1/2 teaspoon salt

1/4 teaspoon black pepper

1 bag (30 oz) frozen shredded hash brown potatoes, thawed

1 package (8 oz) shredded sharp Cheddar cheese (2 cups)

2 tablespoons butter, melted

Chopped fresh chives, if desired


Spray 5- to 6-quart oval slow cooker with cooking spray.

In large bowl, mix bacon, onion, sour cream, condensed soup, green chiles, salt and pepper; mix well.

Carefully stir in hash browns and cheese; mix well. Transfer mixture to slow cooker, and drizzle with melted butter.

Cover insert with large kitchen towel. Place slow-cooker lid on top of towel. (This will prevent condensation from dripping onto hash browns during cooking.)

Cook on High heat setting 3 to 4 hours, rotating insert after 1 1/2 hours. Cook until mixture is heated through in center and golden brown around edges. Garnish with chopped chives.


Calories: 400
Total Carbohydrates: 31 g
Cholesterol: 70 mg
Total Fat: 2 1/2
Dietary fiber: 3 g
Protein: 13 g
Saturated fat: 12 g
Amount Per: 1 Serving
Sodium: 800 mg
Sugar: 4 g
Trans Fat: 1/2 g