Egg Crockpot Breakfast Name: Belinda Hurley Base: Camp Lejeune Recipe: 32 oz. bag frozen hash brown potatoes 1 lb. cooked ham, cubed or cooked bacon in pieces 1 Tbsp. olive oil 1-1/2 cups shredded Cheddar cheese 12 eggs 1 cup whole milk 1/2 tsp. salt 1/2 tsp. pepper Spray inside of slow cooker with nonstick cooking spray. In small skillet. Place one third of the frozen hash brown potatoes in the slow cooker. Add one third of the ham 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. Great for an overnight breakfast.