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Slow Cooker Ham, Cheese, and Hash Brown Casserole
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Course Breakfast
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 4 cups frozen hash brown potatoes
  • 2 cups diced ham
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1/2 cup milk
  • 5 large eggs
  • 1/2 medium onion, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Whisk the eggs, milk, salt, and pepper in a large mixing bowl until smooth.
  • Stir in the frozen hash brown potatoes, diced ham, chopped onion, and 1 cup of the shredded cheddar cheese until everything is evenly coated.
  • Lightly grease the slow cooker insert and pour in the mixture, spreading it into an even layer.
  • Cover and cook on low for 6 hours until the eggs are set and the potatoes are tender.
  • Sprinkle the remaining 1/2 cup of cheddar cheese over the top, cover again, and cook for 15 more minutes until the cheese melts.
  • Turn off the slow cooker and let the casserole rest for 5 minutes before slicing and serving.

Notes

Shredded cheese melts more evenly than blocks, so grate it fresh if possible. If the top looks too pale after cooking, remove the lid for the final 15 minutes to let it brown slightly. Leftovers reheat well in the microwave with a splash of milk stirred in to restore creaminess.
Course: Breakfast
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl