Crockpot Breakfast Casserole

This is a simple and tasty breakfast egg casserole.  I mixed it in the morning to be eaten for lunch.  I cooked it on high the entire time and had it done in about 4-5 hours.  If I did it again, I'd cook it on low for a longer length of time.  It was still good though.  I also used a crockpot liner.  This made cleanup a breeze.  Hope you enjoy the breakfast as much as we did.


1 dozen eggs
1 cup milk
1 package (32 oz.) frozen hash brown potatoes
1/2 pound Maple Brown Sugar Ham
2 cups cheddar cheese or colby jack - shredded
¼ teaspoon dry mustard (optional)
½ teaspoon salt
½ teaspoon black pepper

Spray your crockpot with no stick cooking spray or use a slow cooker liner and spray it.
Layer frozen potatoes, bacon or sausage, onions (if using), green pepper (if using) and 1 cup shredded cheese in the crock pot in two or three layers.
Sprinkle the remaining 1 cup shredded cheese over the top evenly.
Beat the eggs, milk, dry mustard, salt and pepper together.
Pour the egg mixture over the cheese evenly in the crockpot.
Cook on low for 7 to 8 hours or until eggs are set and thoroughly cooked, start this at midnight and wake up to a delicious breakfast!
Serve and enjoy!