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) frozen spinach, thawed, squeezed to drain
2
cups cubed cooked ham (about 12 oz)
Preparation
Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
In medium bowl, beat eggs, half-and-half, salt, black and red pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses.
Layer half of the potatoes, spinach, ham, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 1/2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.
