Slow Cooker Overnight Breakfast Scramble Casserole

Note from Cheri: The recipe and text below are reprinted with permission from 51 Fast and Fun Slow Cooker Recipes by Dolores Kostelni (2006 Collector's Press). This is a handy little book for anyone who enjoys slow cooking or needs a fast and easy way to get dinner on the table. Slow cookers let you essentially 'set it and forget it" -- adding ingredients and letting them slowly cook while you;re at work or doing other things. Cooking expert Dolores Kostelni packs a lot of information and recipes into her tiny book including equipment pointers, and quick prep tips and shortcuts. The recipes include many standard slow cooker favorites along with a few new twists on the subject of crockery cooking. Click here for more information about this handy slow cooker book, along with more sample crockery cooking recipes and ordering links through Amazon.com. More on Slow Cooking! Click here for FabulousFoods.com's slow cooking feature.

This delightful dish treats overnight guests to a hearty main course the next morning. Layers of potatoes, ham, cheese, and eggs marry beautifully to create a delectable dish. To serve your family this nourishing recipe, just halve the ingredients.

1 bag (30.5 ounce) frozen shredded hash brown potatoes 1 medium onion, chopped 3 scallions, trimmed and sliced 9 ounces thinly sliced or shaved deli ham 2 cups (8 ounces) shredded Cheddar cheese 1 cup (4 ounces) shredded mozzarella cheese 1/2 cup chopped fresh parsley leaves 12 large eggs 1 cup evaporated milk 1 teaspoon salt 1 teaspoon black pepper 1 pound bacon, cooked until crisp

Serves 12 1. Gloss the pot of a 5 to 6 quart slow cooker with nonstick cooking spray or use a slow cooker liner. 2. Pour the frozen potatoes into a large bowl and combine with the onions and scallions. Arrange 3 1/4 cups of the potato mixture in the bottom of a low cooker. Place a few slices of ham over the potatoes. Combine the Cheddar cheese with the mozzarella and parsley. Sprinkle 1 1/2 cups cheese over the ham. Continue alternating the layers of potatoes, ham and cheese in the slow cooker, patting and smoothing each layer as you go, finishing with the cheese. 3. Combine the eggs, milk, salt and pepper in a blender. Process until smooth. Pour over the ingredients in the slow cooker. Cover and refrigerate at this point, of desired, or cover and set the heat on low and cook for 8 to 9 hours. 4. Just before serving, place the large pieces of bacon on top of the casserole and serve hot.