Serves 8 to 10

What You Need

Ingredients

2 cups frozen diced hash brown potatoes

8 ounces cooked ham, cubed

1 cup shredded Gruyère cheese

1/2 cup finely grated Parmesan cheese

Butter or cooking spray

12 large eggs

2 cups whole or 2% milk

1 teaspoon ground mustard

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 (6-ounce bag) baby spinach

Equipment

Large mixing bowl

Measuring cup

Measuring spoons

Whisk

6-quart or larger slow cooker

To Cook:

Prepare the slow cooker: Grease the bottom and sides of a 6-quart or larger slow cooker bowl with butter or cooking spray.

Whisk the eggs: Whisk the eggs in a large bowl until the whites and yolks are completely broken up, and the eggs are a bit frothy.

Season the eggs: Add the milk, mustard, salt, and pepper, and whisk to combine; set aside.

Assemble the casserole: Place the diced potatoes in the slow cooker in an even layer. Top evenly with the ham, spinach, and cheeses. Pour the egg mixture over the top. If necessary, use a spoon to push down the ham and cheese so that they are mostly submerged in the liquid.

Cook the casserole: Cover the slow cooker and cook on LOW for 8 hours. The casserole is ready when the eggs are set, the top is golden-brown, and the sides are browned and pull away slightly from the bowl.

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