Monday, March 12, 2012
Slow Cooker Breakfast Casserole
32 oz bag frozen hash brown potatoes (I used cubed but shredded is fine too)
1 lb cubed ham
1 medium onion, diced
1 cup finely shredded cheddar or monterey jack cheese
1 C. milk
1 tsp. salt
1 tsp. pepper
1 can rotel
1.Layer one third each of frozen potatoes, meat, onions, and cheese in bottom of slow cooker. Repeat two times and then add can of rotel.
2.Beat together eggs, milk, salt, and pepper.
3.Pour over mixture in slow cooker. Cover. Cook on low 6-7 hours