This is a really wonderful and sooper easy dish guaranteed to satisfy. It has all the best elements for entertaining:
- You can make it ahead of time - let it cook overnight even.
- It's highly modifiable - ingredients can be added to suit any taste.
- It requires little to no attention once it's done - just set the crockpot dish on the counter and stick a spoon in it - leaving you free to mingle and hostess.
- It's delicious for brekky, brunch, or any meal.
First I have to show off my new crock pot. I had such a hard time making up my mind what to buy. I finally settled on this little one (only 2 settings, and only 4 quart) since it's just me and the hubs, and 4 quarts is enough for most of the dishes I would make for the family gatherings. And since we work at home, we don't *really* need all the fancy knobs and dials and clocks and timers. I really wanted the really BIG one with 8 settings, digital timer, and multiple function inner pot. You know, the one that does everything except wash your windows. *sigh* Rationality won. But I promised myself that if this one turns out to be substandard to my needs ... returns and exchanges are in order.
The hubs was happy that I didn't spend an arm and a leg, and that it matches our other kitchen appliances. As long as it cooks the food he won't care much about anything else.
Ok, now for the recipe. I found the original recipe here. I don't know why I never thought of eggs in a crockpot. It makes perfect sense. It's just like a frittata, or baked egg casserole, cooked slowly until the eggs set up. And I think this WOULD have been PRETTY if it had been allowed to set up in layers ... heh, if I could have served it up as originally planned. But, the hubs ... got impatient.
I went to check on the progress and found the hungry hubs had stirred it all up in an attempt to get it to cook faster. More than once. There went my pretty layers. GRRRR. He has been thoroughly lashed with a wet noodle and has promised not to mess with my cooking projects anymore. Until it gets served up.
Eggz-N-Taterz Crockpot Casserole
32 oz. bag frozen hash brown potatoes
1 lb. cooked ham, cubed
1 onion, chopped
1 green bell pepper, chopped
1 Tbsp. olive oil
1-1/2 cups shredded Cheddar cheese
1 cup milk
1/2 tsp. salt
1/2 tsp. pepper
Spray inside of slow cooker with nonstick cooking spray. In small skillet, cook onion and green pepper in olive oil until crisp tender. Let cool about 10 minutes. Place one third of the frozen hash brown potatoes in the slow cooker.
Add one third of the ham, onion, green pepper and cheese. Repeat layers, ending with the cheese. In a large bowl, beat the eggs, milk and seasonings until well mixed. Pour over the ingredients in the slow cooker, cover and turn on low. Cook for 10-12 hours, until casserole is set and eggs are thoroughly cooked. Serves 12
I served this with a small bowl of shredded cheese to sprinkle on the top while the eggs were still hot. I also mixed some shredded cheese into the potatoes for each layer, just to make sure there was enough cheesiness. The next time I try this I'm going to use broccoli and zucchini and maybe add a layer of diced tomatoes in there somewhere.