Slow-Cooker Ham and Egg Breakfast Casserole

Name: Slow-Cooker Ham and Egg Breakfast Casserole
Yield: 8
Ingredients: 12 eggs; 2/3 cup half-and-half; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground red pepper (cayenne); 1 cup shredded Cheddar cheese (4 oz); 1/2 cup chopped green onions; 1 cup shredded Gruyère cheese (4 oz); 6 cups frozen country-style shredded hash brown potatoes (from 30-oz bag); 1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain; 2 cups cubed cooked ham (about 12 oz)

Slow-Cooker Ham and Egg Breakfast Casserole was pinched from <a href="http://www.bettycrocker.com/recipes/slow-cooker-ham-and-egg-breakfast-casserole/c6848e66-ad76-4e7b-81fc-9fddf5b367a9" target="_blank">www.bettycrocker.com.</a>

"Avoid the last-minute breakfast rush when hosting a crowd by using your slow cooker to make this delicious layered ham and egg bake...."

INGREDIENTS

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12 eggs

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2/3 cup half-and-half

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1/2 teaspoon salt

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1/2 teaspoon freshly ground black pepper

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1/2 teaspoon ground red pepper (cayenne)

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1 cup shredded Cheddar cheese (4 oz)

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1/2 cup chopped green onions

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1 cup shredded Gruyère cheese (4 oz)

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6 cups frozen country-style shredded hash brown potatoes (from 30-oz bag)

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1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain

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2 cups cubed cooked ham (about 12 oz)

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