Description
An easy hashbrown casserole with ham, eggs and melted cheese you can make in the slow cooker or oven!
Ingredients
Scale
- 16 oz cubed hashbrowns
- 2 Tbsp melted butter
- 3 eggs
- 1/2 cup evaporated milk
- 1 tsp seasoned salt
- 2 cups cubed ham
- 1/2 cup shredded pepper jack cheese
- 1 cup shredded mozzarella cheese
Instructions
Slow Cooker Instructions:
- Spray slow cooker with non-stick cooking spray.
- Spread the hashbrowns in the bottom of the crock. Drizzle the butter over the top.
- In a bowl whisk together the eggs, milk and seasoned salt. Pour the mixture over the hashbrowns.
- Scatter the ham and cheese on top.
- Cover and cook on high for 2 hours, or until eggs are set.
Oven Instructions:
- Heat oven to 350° F. Spray a 9×13 inch baking dish with non-stick cooking spray.
- Spread the hashbrowns in the bottom of the pan. Drizzle the butter over the top.
- In a bowl whisk together the eggs, milk and seasoned salt. Pour the mixture over the hashbrowns.
- Scatter the ham and cheese on top.
- Bake for 60 minutes until hashbrowns are hot and eggs are set.
- Category: Breakfast, Ham
- Method: Oven, Slow Cooking