Ingredients
Method
- Butter the insert of a 4- to 6-quart slow cooker. Use thawed potatoes and ham. Spread half the potatoes and ham in the cooker, sprinkle with 1/2 cup cheese, then add remaining potatoes and ham.
- Whisk eggs, milk, mustard and pepper and pour over the layers. Top with remaining cup cheese. Cover and turn on LOW immediately.
- Cook 4–5 hours, until eggs are set and the center reaches 165°F; start checking at 4 hours and continue if needed. Keep the lid on between checks. Rest with power off 10 minutes before serving.
Notes
Equipment: 4- to 6-quart slow cooker, mixing bowl, instant-read thermometer.
Serving size: 1/8 of the recipe.
This is a several-hour cook, not a quick school-morning breakfast. For advance prep, refrigerate ham, potatoes and whisked eggs separately overnight, then assemble and start the cooker in the morning. Never leave assembled raw egg mixture in an unpowered cooker overnight. Reheat leftovers in an oven or microwave, not the slow cooker.
For breakfasts later in the week, refrigerate only the portions you will eat within 3–4 days. Freeze the rest promptly after chilling, wrapped individually, for up to 2 months. Thaw in the refrigerator overnight; reheat covered in a 350°F oven or microwave in intervals until the center reaches 165°F.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.