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Crockpot Hash brown/egg casserole Recipe


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     Crockpot Hash brown/egg casserole

Category   Breakfast - Brunch
Sub Category   None

1 (2pound) package frozen shredded hash brown potatoes
1 pound diced cooked ham
1 onion diced
1 green bell pepper/diced and seeded
1 1/2 cups shredded cheddar cheese
12 eggs
1 cup milk
salt and pepper to taste

Lightly grease a 4 quart or larger slow cooker. Place 1/3 of the hashbrowns in a layer on the bottom. Layer 1/3 of the ham, onion, green pepper and cheddar cheese. Repeat layers two more times. In a large bowl, whisk together eggs and milk, and season with salt and pepper. Pour over contents of the slow cooker!!
Cover and cook on LOW for 10 - 12 hours!

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