Breakfast, Eggs
March 13, 2015
10 mins
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
1/2 onion
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
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