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Slow Cooker Egg Casserole

1 – 32 oz. bag frozen hash brown potatoes
1 lb. cooked ham (or deli ham), chopped
1/2 c. chopped onion
1 green bell pepper, chopped
1 1/2 c. shredded cheddar cheese
12 eggs
2 tsp. Original 025 or  All-Purpose 001
1 c. milk
Spray inside of slow cooker with nonstick cooking spray. Place 1/3 of the frozen hash browns in slow cooker. Add 1/3 of the ham, green pepper and cheese. Repeat layers and end with cheese. In a large bowl, beat the eggs, milk and Pleasoning until well mixed. Pour mixture over the ingredients in the slow cooker, cover and turn on low. Cook for 10 – 12 hours, until casserole is set and eggs are thoroughly cooked.