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recipes/instant_pot/instant-pot-slow-cooker-breakfast-casserole.md

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+Instant pot slow cooker breakfast casserole
+
+Serves: 5-6 meal sized servings, 8-10 side size servings. All yields are approximate.
+
+# Ingredients
+
+- 32 ounce bag frozen cubed hash browns
+- 1 large onion, diced
+- 1-2 cups chopped ham
+- 2 cups shredded cheddar cheese
+- 10-12 large eggs
+- 1 cup whole milk
+- 1 teaspoon salt
+- 1 teaspoon pepper
+
+# Instructions
+
+1. Spray the insert of a slow cooker, instant pot, or 5 quart dutch oven with nonstick cooking spray. Place ⅓ of hash browns in bottom. Top with ⅓ onions, ⅓ ham, and ⅓ cheese. Repeat two more times.
+
+2. In large mixing bowl, beat together eggs, milk, salt, and pepper until well blended. Pour over ham and potato layers.
+
+3.
+
+To make in an oven: Bake, uncovered, at 325 for 90 minutes, or until the eggs are set.
+
+4.
+
+To make in a slow cooker: Place crock in slow cooker, cover with lid, and bake on low 7-8 hours or high, 3-4 hours.
+
+5.
+
+To make in an[Instant Pot:](http://amzn.to/2cjBRBN) Place insert in Instant Pot. Press "Slow Cooker", then "Adjust" until the light comes on under "less", adjust time using plus and minus sign to get it to 7 hours. If you'd like to cook it faster, press "Slow Cooker", don't adjust to less, then adjust time to 3-4 hours.
+
+http://www.southernplate.com/2016/09/ham-egg-and-cheese-casserole-instant-pot-or-oven.html