Egg Casserole
From JanetDW 14 years ago
- 25 m prep; 9 h cook to make
- Serves 12
Can be used with your favorite meats and cheeses. Add more veggies, such as mushrooms or broccoli... Be careful adding tomatoes, as they may be too juicy and make the dish runny.
Ingredients
- * 32 oz. bag frozen hash brown potatoes shopping list
- * 1 lb. cooked ham, cubed shopping list
- * 1 onion, chopped shopping list
- * 1 green bell pepper, chopped shopping list
- * 1 Tbsp. olive oil shopping list
- * 1-1/2 cups shredded cheddar cheese shopping list
- * 12 eggs shopping list
- * 1 cup whole milk shopping list
- * 1/2 tsp. salt shopping list
- * 1/2 tsp. pepper shopping list
Options
- mushrooms shopping list
- broccoli shopping list
How to make it
- 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. 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.
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