Description
An easy slow cooker breakfast casserole with hashbrowns, ham, eggs and cheese.
Ingredients
Scale
- 4 cups frozen southern style hash brown potatoes
- Salt and pepper
- 2 ounces shredded monterey jack cheese
- 8 ounces cubed ham
- 1 green onion, diced
- 6 eggs
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/3 cup heavy cream
- Salsa, for topping
Instructions
- Spray a 6 quart slow cooker with non-stick cooking spray. Add potatoes into bottom of crock. Salt and pepper the potatoes lightly.
- Sprinkle the cheese, ham and onion evenly over the potatoes.
- In a large glass measuring cup whisk the eggs together with the salt, pepper, garlic powder, onion powder and cream. Pour the egg mixture evenly into the crock.
- Cover slow cooker and cook on high for 2 hours or low for 4 hours, or until cooked through (all slow cookers cook differently so yours may take shorter or longer).
- Serve the breakfast casserole topped with salsa.
Notes
For oven: layer the ingredients in a greased 9×13 inch pan. Bake at 350 for 40 minutes.
- Category: Breakfast
- Method: Slow Cooker or Oven