Name: Ham and Cheese Breakfast Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 12 large eggs -; 1 cup 2% milk -; 1 teaspoon salt -; 1/2 teaspoon pepper -; 1 package (30 ounces) frozen shredded hash brown potatoes, thawed -; 2 cups cubed fully cooked ham (about 1 pound) -; 1 medium onion, chopped -; 4 cups shredded cheddar cheese -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Ham and Cheese Breakfast Casserole

1. 12 large eggs -

2. 1 cup 2% milk -

3. 1 teaspoon salt -

4. 1/2 teaspoon pepper -

5. 1 package (30 ounces) frozen shredded hash brown potatoes, thawed -

6. 2 cups cubed fully cooked ham (about 1 pound) -

7. 1 medium onion, chopped -

8. 4 cups shredded cheddar cheese -

How to cook deliciously - Ham and Cheese Breakfast Casserole

1. Stage

Whisk together the eggs, milk, salt and pepper in a large bowl.

2. Stage

Spray the insert of a large (5-quart or 6-quart size) slow cooker with nonstick spray. Layer one-third of the thawed hash browns in the bottom. Top with one-third of the ham, one-third of the onion and one-third of the shredded cheese. Repeat these layers two times. Editor's Tip: Save time by using frozen diced onions instead of chopping your own. Look for them in the frozen veggie case at the store.

3. Stage

Pour the egg mixture into the slow cooker over the top of the layered ingredients. Cover the insert, and slide it into the fridge to rest overnight.

4. Stage

Transfer the insert to the slow cooker base. Cover and cook on low for four to five hours, until the casserole is set and beginning to brown at the edges. Turn off the slow cooker, and remove the insert to a trivet or cooling rack. Uncover and let the casserole stand for 30 minutes.