Crock Pot Egg Casserole Recipe

Crock Pot Egg Casserole

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

Spray inside of crock pot 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 crock pot. 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 crock pot, cover and turn on low. Cook for 10-12 hours, until casserole is set and eggs are thoroughly cooked.
Serves 12

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