Slow-Cooker Hash Brown Casserole

INGREDIENTS

• 2 lb. refrigerated hash browns
• 1 c. whole milk
• 8 slices cooked bacon, chopped
• 8 oz. Cream Cheese, Cubed
• 1 large onion, diced
• 1/2 c. shredded Cheddar
• 1/2 c. Shredded Monterey Jack
• 4 green onions, thinly sliced
• kosher salt
• Freshly ground black pepper
• 4 tbsp. butter, cut into cubes
• 6 large eggs
• Hot sauce, for serving (optional)

DIRECTIONS

1. Combine hash browns, milk, bacon, cream cheese, onion, cheeses, and green onions in the bowl of a slow cooker. Season with salt and pepper and toss until evenly combined.
2. Top hash brown mixture with butter and cover. Cook on high for 3 hours, or until hash browns are tender and warmed through and cheese is melted.
3. Heat broiler. Make wells on top of the cooked hash browns, then crack an egg into each well. Season eggs with salt and pepper.
4. Remove the bowl of the slow cooker and place it under the broiler. Broil until egg whites are set, about 3 minutes.
5. Serve immediately with hot sauce, if desired.