Pour half of the tater tots into the bottom of the prepared slow cooker.
Add the ham on top.
Sprinkle with the bell pepper mix.
In a mixing bowl, whisk together the eggs, milk, half-and-half, and half the cheese mixture.
Pour the egg mixture over the tater tots, ham, and peppers layer.
Top with the remaining tater tots.
Cover and cook on low for 4 hours.
15 minutes before serving top with the rest of the cheese and put the cover back on.
Sprinkle with green onions and serve.
Notes
Storage:Once cooled, refrigerate the extras in an airtight container or a casserole dish covered tightly in plastic wrap for up to three days or freeze for up to three months.Tips:
Be sure to use cooked ham.
You don’t need to thaw the frozen tater tots or veggies before adding them to the crock pot—just toss 'em in straight out of the freezer.
Grease the inside of your crock pot with cooking spray or olive oil to prevent your casserole from sticking to the bottom of the slow cooker.
Grate your own cheese instead of buying pre-packaged shredded cheese. It melts much better this way.
Save half the cheese to spread on the top layer of tater tots 15 minutes before serving so you get a mouthful of gooey cheese in every bite!
To reduce the cooking time on busy mornings, you can cook this on high for about two hours.
I like to portion leftovers into individual containers for easy-to-go breakfasts the next day!