Crock Pot Breakfast Casserole
28 oz bag frozen O'Brien potatoes
1/2 lb cubed ham
2 1/2 cups shredded cheddar, divided
1/2 cup milk
salt and pepper
Spray the inside of slowcooker with cooking spray. In a large bowl combine frozen potatoes, ham, and 2 cups cheese; pour into the slow cooker. Whisk together eggs, milk, and salt and pepper to taste. Pour egg mixture evenly over the potato mixture in the slowcooker. Cover and cook on low for 8 hours, or on high for 4 hours. During last 5 minutes of cooking time sprinkle 1/2 cup shredded cheese over casserole. Serve once cheese is melted.