Slow Cooker Breakfast Casserole

Step 1

Grease the inside of a large slow cooker with butter

Step 2

In a large bowl

Step 3

toss the hash browns with the melted butter

Step 4

Add sour cream and 3 cups of the shredded cheese to combine

Step 5

Season with salt and pepper

Step 6

Press the hash brown mixture evenly into the bowl of the slow cooker

Step 7

Arrange the bacon (or ham)

Step 8

onion and cherry tomatoes on top of the hash browns

Step 9

Whisk the eggs with the whole milk to combine

Step 10

Pour the egg mixture over the bacon (or ham) and tomatoes

Step 11

Sprinkle 1 cup shredded cheese on top

Step 12

Cook on high for 3 - 3½ hours. (Internal temperature should be 165° F [74° C] minimum)

Step 13

Serve immediately