Crockpot egg casserole

32 oz. bag frozen hash brown potatoes
1 lb. cooked ham, cubed
1 lb. cook sausage, crumbled
1/2 cups shredded mild Cheddar cheese
1/2 cups shredded sharp Cheddar cheese
1/2 cups shredded American cheese
12 eggs
1 cup whole milk
1/2 tsp. seasoning salt

Spray inside of slow cooker with nonstick cooking spray.Mix all the cheeses together in one medium sized bowl.
Place one third of the frozen hash brown potatoes in the slow cooker.
Add one third of the ham, sausage,and cheese mixture.
Repeat layers, ending with the cheese.
In a large bowl, beat the eggs, milk and seasonings until well mixed.
Pour over the ingredients in the slow cooker, cover and turn on low.
Cook for 10-12 hours, until casserole is set and eggs are thoroughly cooked.
Serves 12

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