Crockpot Egg Casserole

This was a huge hit on vacation at my cabin! It was very nice to wake up and breakfast was done.  Try different variations with this recipe.  I used ham I had frozen in the freezer and mozzarella cheese.  It only took about 6 hours in the crockpot and I would go any longer than that.  Don’t want to stay up till the wee hours to start the crockpot.  Use a timer that would use if you wanted your lights to turn on while you were gone on vacation.  It doesn’t the same thing for a crockpot.  I used a 7qt. crockpot for this recipes and it was pretty much to the top of the crockpot. 

Ingredients:

• 32 oz. bag frozen hash brown potatoes
• 1 lb. cooked ham, cubed
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 Tbsp. olive oil
• 1-1/2 cups shredded Cheddar cheese
• 12 eggs
• 1 cup whole milk
• 1/2 tsp. salt
• 1/2 tsp. pepper

Preparation:
Spray inside of slow cooker with nonstick cooking spray. In small skillet, cook onion and green pepper in olive oil until crisp tender. Let cool about 10 minutes. Place one third of the frozen hash brown potatoes in the slow cooker. Add one third of the ham, onion, green pepper and cheese. Repeat layers, ending with the cheese.

In a large bowl, beat the eggs, milk and seasonings until well mixed. Pour over the ingredients in the slow cooker, cover and turn on low. Cook for 8-10 hours, until casserole is set and eggs are thoroughly cooked. Serves 12

If you have a new hotter cooking crockpot, you'll need to check this after 6 hours. It will probably be done after 7 hours. The eggs should reach a temperature of 160 degrees F.