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
10 eggs
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

1 comment:

  1. Do you think this would work with out the rotel? Or would it be too dry and burn? My family is not a fan. Thanks!


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