Overnight Crockpot Breakfast Casserole

12 large eggs

1 cup low-fat milk

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

1 30 ounce package shredded hash brown potatoes (frozen )

2 cups cubed fully cooked ham (about 1 pound)

1 medium onion (chopped)

4 cups shredded sharp cheddar cheese

Crack eggs and then whisk together the first five ingredients in a medium bowl. Set aside.
Grease or spray the crock insert with a non-stick spray and place a third of your frozen shredded potatoes in the bottom of a 5-6 quart slow cooker. Next, layer with a third of each of the following ingredients: ham, onions, and cheese. Repeat the layers twice more.
Pour your egg mixture over the top of your layers.
Cook covered on low heat until eggs are set and the edges begin to brown, about 5-6 hours. Let stand about 30 minutes before serving. Top with your favorite toppings and enjoy.

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