One bag (1 lb.) frozen hash browns, partially thawed
3 cups shredded cheddar or provolone cheese
12 large eggs
1 cup water
1/2 t. salt
1/4 t. freshly ground black pepper
Spray the inside of your slow cooker with cooking spray. Put half of the hash browns in the slow cooker and spread them out evenly. Top the hash browns with half of the cheese. Repeat with the remaining hash browns and cheese. In a large bowl, beat the eggs with a whisk, then mix in the water, salt and pepper. Pour the egg mixture into the slow cooker over the has browns and cheese. Cover and cook on LOW for 8 to 9 hours. Makes 8 generous servings.