Slow Cooker Mexi Egg Bake

Slow Cooker Mexi Egg Bake

Ingredients:

30 oz package of frozen hash brown (shredded)

2 cups chopped ham

1/2 onion, diced

1 red bell pepper, diced

2 cups Mexi-blend shredded cheese

1 can green chilis

12 eggs

1 cup whole milk

1 tsp kosher salt

1 tsp black pepper

Directions:

Spray the inside of the slow cooker with cooking spray. Place shredded hash browns in the bottom of the slow cooker. In a medium size bowl mix together the eggs, milk, salt, pepper, ham cubes, green chilis and onion. Pour over the top of the hash browns. Cover and cook on low for 6-8 hours or on high for 3-4. It is done when the bake is not runny in the middle and the edges are browned