Crock Pot Breakfast Casserole
SUBMITTED by Susie E, Ottawa

1 (24 oz.) bag of shredded hash browns
1 tablespoon finely chopped onions
2 cups diced ham
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1/4 cup chopped fresh parsley
12 eggs

1 cup evaporated milk
1 teaspoon salt
1 teaspoon pepper
1 pound bacon, fried until crisp

Grease a 6 quart crock pot with cooking spray. Spread 1/2 half of the hash browns on the bottom of crock. Sprinkle with ½ of the onions. Add 1 cup of ham on top; distribute evenly. Combine both cheeses with the parsley and stir to mix evenly. Sprinkle 1/2 of this mixture over the ham. Layer the remaining hash browns, onions, ham and cheese in the same order, patting each layer down as it is added. After finishing all the layers, combine the eggs, evaporated milk, salt, and pepper; whisk until smooth. Carefully pour the egg mixture into crock. Cover with lid and cook on LOW for 4 to 5 hours. Fry the bacon until crispy and then break it into large pieces. Distribute the bacon pieces evenly on top of the breakfast casserole. Place the cover back on and cook for 15 to 20 minutes. Serve hot.