Ingredients
12 large eggs1 cup 2% milk1 teaspoon salt1/2 teaspoon pepper1 package (30 ounces) frozen shredded hash brown potatoes, thawed2 cups cubed fully cooked ham (about 1 pound)1 medium onion, chopped4 cups shredded cheddar cheese
Preparation
Whisk together first 4 ingredients. Place a third of the potatoes in a greased 5- or 6-qt. slow cooker; layer with a third of each of the following: ham, onion and cheese. Repeat layers twice. Pour egg mixture over top. Refrigerate, covered, overnight.
Cook, covered, on low 4-5 hours, until casserole is set and edges begin to brown. Turn off slow cooker. Remove insert; let stand, uncovered, 30 minutes before serving.
