Crockpot Egg Casserole Recipe

  • 1 package frozen hash brown potatoes (32 ounce bag)
  • 1 pound cooked ham, cubed
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 tablespoon olive oil
  • 1 1/2 cups shredded cheddar cheese
  • 12 eggs
  • 1 cup Whole Milk
  • 1/2 teaspoon Salt
  • 1/2 teaspoon pepper
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 eggs, milk, and seasonings until well mixed. Pour over the ingredients in the slow cooker, cover and turn on low. Cook for 10-12 hours, until casserole is set and eggs are thoroughly cooked.
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