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Crock-Pot Egg Casserole
Crock-Pot Egg Casserole

Crock-Pot Egg Casserole

8 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 onion, chopped
32 oz bag frozen hash browns
1 lb cooked ham, cubed
1 1/2 cups Kraft Shredded Cheddar Cheese
12 eggs
1 cup milk
1/2 tsp salt
1/2 tsp pepper
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Let's Make It
1
Spray skillet and inside of slow cooker with nonstick spray. In skillet cook onion until tender. Let cool about 10 minutes.
2
Place 1/3 of the frozen hash browns in the slow cooker. Add 1/3 of the ham, onion, and cheese. Repeat layers, ending with the cheese.
3
In a large bowl, beat the eggs, milk, salt, and pepper. Pour over the ingredients in slow cooker. Cover and turn on low.
4
Cook for 8 to 10 hours, until eggs are set and thoroughly cooked.
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