Egg & Hash Brown Slow Cooker Breakfast Casserole - Ohio Eggs

Ingredients

1 ½ cups diced ham

½ cup diced onion

½ cup diced bell peppers (green, red or yellow)

1 teaspoon ground pepper

½ teaspoon salt

2 cups frozen cubed potatoes

14 large eggs

1 cup half & half

12 ounces shredded sharp cheddar cheese, divided

Freshly snipped parsley, for garnishing

Directions

Place a disposable slow cooker liner inside and then up and over the sides of a slow cooker. Spray with cooking spray.
In a large bowl, combine the ham, onion, peppers, potatoes and seasonings. Mix well.
Pour this into the slow cooker and spread it evenly across the bottom.
In the same bowl, combine the eggs, half & half and 2/3 of the shredded cheese (8 ounces). Whisk until it is well mixed.
Pour the egg mixture evenly overtop the potatoes & ham.
Cover and cook on low for 6 hours.
Sprinkle the remaining cheese overtop the casserole, cover and cook for an additional 10 minutes to melt the cheese.
Garnish with fresh parsley if desired.
Serve warm.