This is a recipe I created from my Hashbrown Egg Casserole for the crockpot when company is here. I put it together when I have time during the day, refrigerate, then turn on before I go to bed (or about 10 hours before we want to eat). It, too, is adaptable to what you like.
Servings: 12Prep Time: 15 min Cook Time: 8 - 10 hours on low
1 (32 oz) bag frozen hash brown potatoes OR 5 cups shredded potatoes
1 pound ham, cooked and cubed (or cooked bacon or sausage)
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon olive oil
1 cup mushrooms, fresh or canned
2 shredded Cheddar cheese
1 cup whole milk
1 Tbsp thyme, basil, rosemary or tarragon (use one or all, your choice)
1/2 tsp cayenne pepper
Spray inside of crockpot.
Place one third of the potatoes in the crockpot. Add one third of the ham, onion, green pepper, mushrooms and cheese. Repeat layers, ending with the cheese.
In a large bowl, whisk together the eggs, milk and seasonings until well mixed. Pour over the ingredients in the slow cooker and cover.
Turn on low. Cook for 8-10 hours on low or until casserole is set and eggs are thoroughly cooked.
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