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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