400g of Shredded Cheddar Cheese (Havarti or Swiss cheese can be
used instead)
Procedure:
Prepare your crock pot by spraying the inside with non-stick cooking
spray. Use a small skillet to cook the onion and green pepper in the
olive until crisp. Let it cool for 10 minutes. Put 1/3 of the frozen
hash brown potatoes in the crock pot. Add 1/3 ham, onion, green pepper
and cheese. Repeat these layers, topping with cheese last.
Use a large mixing bowl to combine the eggs, milk and seasonings. Mix
together well. Pour this mixture over the ingredients in the crock pot.
Cover and cook on low heat for 10 to 12 hours, or until the casserole is
set and the eggs are thoroughly cooked. This recipe makes 12 servings.
This recipe is almost more of a dessert than a breakfast dish, it’s THAT
delicious. Simple to make and great tasting, this Breakfast Cobbler will
be a favorite with your family in no time.
