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