Overnight Crockpot Breakfast Casserole
12 large eggs
1 cup low-fat milk
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 30 ounce package shredded hash brown potatoes (frozen )
2 cups cubed fully cooked ham (about 1 pound)
1 medium onion (chopped)
4 cups shredded sharp cheddar cheese
- Crack eggs and then whisk together the first five ingredients in a medium bowl. Set aside.
- Grease or spray the crock insert with a non-stick spray and place a third of your frozen shredded potatoes in the bottom of a 5-6 quart slow cooker. Next, layer with a third of each of the following ingredients: ham, onions, and cheese. Repeat the layers twice more.
- Pour your egg mixture over the top of your layers.
- Cook covered on low heat until eggs are set and the edges begin to brown, about 5-6 hours. Let stand about 30 minutes before serving. Top with your favorite toppings and enjoy.
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