Crock Pot Breakfast Casserole

I volunteered to provide breakfast yesterday to share with a small group that I gather with weekly at church during Lent and Advent. We gather for breakfast, morning prayer, the Eucharist, a book study and fellowship. We begin at 6:30 am, so I decided that if we were going to have a hot breakfast, it was going to have to go into the crock pot the night before! It was easy and good! Enjoy! -Claire

Serves 12

Ingredients:
1 bag (32 oz. size) O'Brien style frozen hash brown potatoes (includes diced onions and green peppers)
1 pound cooked ham, cubed (I used turkey ham)
1 3/4 cup shredded Cheddar cheese (I used 2% sharp)
12 eggs (you could probably use egg beaters to save on fat and cholesterol)
1 cup milk (I used 1%)
1/2 teaspoon salt
1 teaspoon pepper

Directions:
Spray inside of slow cooker with nonstick cooking spray. Place one third of the frozen hash brown potatoes in the slow cooker. Add one third of the ham and cheese. Repeat layers two times, ending with the cheese.

In large bowl, beat the eggs, milk and seasonings until well mixed.

Pour over the ingredients in the slow cooker, cover and turn on low. Cook for about 8 hours, until casserole is set and eggs are thoroughly cooked. (DO NOT ALLOW THIS TO OVERCOOK! If the eggs overcook it will be dry and yucky!)