Ham, Egg, and Cheese Casserole

• Gluten free

• Meat

  • 1 cups Ham

• Produce

  • 1 Onion, large

• Refrigerated

  • 10 Eggs, large

• Canned Goods

  • 1 32 ounce bag Hash, frozen browns

• Baking & Spices

  • 1 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 2 cups Cheddar cheese
  • 1 cup Whole milk

Found on southernplate.com

Description

Ingredients

• 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

Directions

• 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 youd like to cook it faster, press Slow Cooker, dont adjust to less, then adjust time to 3-4 hours.