Overnight Crock Pot Breakfast Casserole

This easy Overnight Crock-Pot Breakfast Casserole is a delicious crowd-pleaser! Shredded potatoes are layered between savory ham, cheese, and eggs.

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours 15 minutes 

Servings: 12

Ingredients

• 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

Instructions

• 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.

Notes

• Because the eggs tends to stick, make sure you use a non-stick spray or some sort of grease (butter, etc.) in your crock insert before adding your ingredients. You can use a slow cooker liner, but they tend to create more waste for the environment, so we don’t recommend them.
• With the recipe itself being mild, we like using sharp cheddar cheese. However, you can use whatever cheese you prefer in the recipe. 
• The casserole is done when it starts to get crispy around the edges, and the egg is thoroughly cooked. 

Credit to: suburbansimplicity