Breakfast Casserole – crock pot

12 large eggs

1 cup milk

1 tsp. garlic granules

1 tsp. seasoned salt

½ tsp. pepper

30 oz shredded hash browns – frozen

2 cups cubed fully cooked ham (about 1 pound)

1 medium onion, chopped

4 cups shredded sharp cheddar cheese

Whisk eggs, milk, garlic, seasoned salt and pepper.

Spray crock pot.

Place 1/3 of the hash browns in the bottom. Next layer with a 1/3 of each – ham, onions and cheese.  Repeat the layers twice more – but save the top layer of cheese to put on at the very end.

Pour eggs over the top.

Cook covered on low heat until eggs are set and the edges begin to brown – about 7-8 hours. Top with cheese. Let stand about 30 minutes.

*Note: original recipe calls for it to be cooked 5-6 hours. It wasn’t done so we put it in the oven to finish cooking.