This easy, cheesy casserole has made appearances at holiday breakfasts, potlucks and even my daughter’s college apartment to feed her hungry roommates. It’s my go-to recipe for action-packed mornings.
—PATTY BERNHARD GREENVILLE, OH
PREP: 20 MIN. + CHILLING • COOK: 4 HOURS + STANDING • MAKES: 12 SERVINGS
12 large eggs
1 cup 2% milk
1 teaspoon salt
1/2 teaspoon pepper
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups cubed fully cooked ham (about 1 pound)
1 medium onion, chopped
4 cups shredded cheddar cheese
1. Whisk together the first four 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 the egg mixture over top. Refrigerate, covered, overnight.
2. Cook, covered, on low until set and the edges begin to brown, 4-5 hours. Turn off slow cooker. Remove insert; let stand, uncovered, 30 minutes before serving.
Note: Avoid temperature shock; either let the insert come to room temperature before cooking, or start with an unheated base.