Ham & Cheddar Breakfast Casserole
TOTAL TIME: Prep: 20 min. + chilling Cook: 4 hours + standing
YIELD: 12 servings.
Easy and cheesy, my go-to casserole for action-packed mornings has made many appearances at holiday breakfasts, potlucks and even my daughter's college apartment to feed her hungry roommates. —Patty Bernhard, Greenville, Ohio
Ingredients
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12 large eggs
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1 cup 2% milk
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1 teaspoon salt
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1/2 teaspoon pepper
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1 package (30 ounces) frozen shredded hash brown potatoes, thawed
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2 cups cubed fully cooked ham (about 1 pound)
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1 medium onion, chopped
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4 cups shredded cheddar cheese
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 serving: 324 calories, 19g fat (9g saturated fat), 239mg cholesterol, 822mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 22g protein.
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