March 13, 2015
1 hr 30 mins
1 hr 40 mins
2 handfuls of crumpled up hash browns (I use potato gems)
2-3 spoons of canned cream of chicken soup
1 diced mushroom
2 slices of diced tomato
tablespoon of garlic granules
tablespoon of chives
handful of diced bacon
2 eggs (optional)
grated cheese to top
1Break apart the hash browns/potato gems and combine with all the other ingredients except the cheese.
2When combined spray your muffin tray with cooking oil and fill with mixture.
3Now add a little cheese and pop in the slow cooker.
4Cook on high for 1.5hrs
5* if you would prefer to have it without the egg you can but add a little less chicken soup or add more hash brown/ other ingredients
Submitted by Kelly Hicks
All fields are required to submit a review.
Notify me of new posts by email.
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.