Ham, Egg, and Cheese Casserole
- 32 ounce bag frozen cubed hash browns
- 1 large onion, diced
- 1-2 cups chopped ham
- 2 cups shredded cheddar cheese
- 10-12 large eggs
- 1 cup whole milk
- 1 teaspoon salt
- 1 teaspoon pepper
Adapted from southernplate.com
Spray the insert of a slow cooker, instant pot, or 5 quart dutch oven with nonstick cooking spray. Place ⅓ of hash browns in bottom. Top with ⅓ onions, ⅓ ham, and ⅓ cheese. Repeat two more times.
In large mixing bowl, beat together eggs, milk, salt, and pepper until well blended. Pour over ham and potato layers.
To make in an oven: Bake, uncovered, at 325 for 90 minutes, or until the eggs are set.
To make in a slow cooker: Place crock in slow cooker, cover with lid, and bake on low 7-8 hours or high, 3-4 hours.
To make in anInstant Pot: Place insert in Instant Pot. Press "Slow Cooker", then "Adjust" until the light comes on under "less", adjust time using plus and minus sign to get it to 7 hours. If you'd like to cook it faster, press "Slow Cooker", don't adjust to less, then adjust time to 3-4 hours.