Southwestern Brunch Eggs

Company coming? Brunch prep is a snap when you put your slow cooker to work with a cheesy egg and potato recipe sure to please a crowd.

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Servings 12

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ingredients 10
Prep Time 40 min
Total Time 3 hr 40 min

Ingredients

5: cups frozen shredded hash-brown potatoes (from 30-oz bag)

1: can (15 oz) Progresso® black beans, drained, rinsed

16: eggs

1: cup half-and-half

1/2: teaspoon salt

1/4: teaspoon pepper

2: tablespoons butter or margarine

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

2: cups shredded Colby-Monterey Jack cheese blend (8 oz)

1: cup Old El Paso® Thick 'n Chunky salsa

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Directions

1 In microwavable 3- to 4-quart slow cooker insert or medium bowl, microwave potatoes on High 3 minutes 30 seconds to 4 minutes, stirring once, until thawed. Stir in beans. With back of spoon, press mixture in bottom and 2 to 3 inches up side of slow cooker; set aside.
2 In large bowl, beat eggs, half-and-half, salt and pepper with wire whisk until well blended. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook, stirring occasionally, until eggs are almost set.
3 Spoon half of egg mixture into slow cooker; top with half each of the soup, cheese and salsa. Layer with remaining egg mixture, soup, cheese and salsa.
4 Cover; cook on Low heat setting 3 to 4 hours.

EXPERT TIPS

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Expert Tips

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A microwave-safe slow cooker container is one that removes from the cooking unit and is made of microwave-safe material such as pottery or ceramic glass. Never microwave the cooking unit part of a slow cooker.