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.

  • prep time 40 min
  • total time 3 hr 40 min
  • ingredients 10
  • servings 12

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    370
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    9g,
    9%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    315mg
    315%;
    Sodium
    740mg
    740%;
    Total Carbohydrate
    31g
    31%
    (Dietary Fiber
    4g
    4%
      Sugars
    4g
    4%
    ),
    Protein
    19g
    19%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    8%;
    Calcium
    25%;
    Iron
    15%;
    Exchanges:
    2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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