breakfast casserole
Gather your ingredients
1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
1 lb ham (I used sliced ham, but you can use any kind you prefer)
2 cup (8 ounces) shredded mozzarella cheese
1/4 cup chopped Roma tomatoes
6 green onions, sliced
12 eggs
1/2 cups milk
1/2 teaspoon Cajun seasoning
1/4 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.

2. Top with half of the ham, mozzarella cheese, sun dried tomatoes, Cajun seasoning and green onion. Repeat layering.

3. Beat eggs, milk, Worcestershire sauce, and pepper in large bowl with a wire whisk until well blended.

4. Pour evenly over potato-sausage mixture.

5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

You may substitute 1 pound breakfast sausage for the ham 😀

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