I actually didn’t make this casserole for breakfast, but for brunch after church. It’s a perfect after church meal, because it’s easy to throw together while you’re trying to rush everyone out of the house. And the cook time is perfect to have it ready when you get back.
I used potatoes with onions and peppers in them to add plenty of flavor without adding a chopping step. This one is really just “assembly only”. Important when you’re trying not to be the last family to slip into the sanctuary.
Here’s what you’ll need:
Ignore that bag of cheese in the photo. I was using up what I had in the fridge, but ended up only needing the two small blocks of cheese.
The other great thing about this casserole is that you can start with the potatoes still frozen. Just give the bag a whack or two, to loosen them up.
Serves: 8 servings
- cooking spray to oil the crock
- 28 oz bag frozen O'Brien Potatoes
- ½ lb. diced ham
- 8 oz shredded cheese (I used cheddar and monterey jack)
- 12 eggs
- ½ cup milk
- salt and pepper to taste
- Spray the inside of the crock with cooking spray.
- Put the potatoes on the bottom of the crock.
- Layer ham and cheese on top of potatoes.
- In a large bowl, beat the eggs.
- Stir in the milk and salt and pepper.
- Pour over top of other ingredients in the crock.
- Cook on high for 4 hours or low for 8 hours.