This hearty breakfast casserole has ham, bacon, and ricotta. 20 mins 2 hrs 30 mins 2 hrs 50 mins

• Slow Cooker - 6-quart oval
• 9 large eggs
• ¾ cup ricotta cheese
• ¾ tsp. salt
• ¼ tsp. pepper
• ½ tsp. dried thyme
• ½ tsp. dried dill
• 5 slices bacon, sliced and cooked
• 1 cup diced ham
• 16 oz. Colby-Jack cheese divided
• 2 tomatoes, sliced

1. Divide the cheese out by cubing 2/3 of it and grating the rest. Save the grated cheese for the
end of cooking time.
2. In a large bowl add the eggs, ricotta, salt, pepper, dill and thyme. Whisk until you can get it
smooth, though some chunks of ricotta is fine.
3. Spray the slow cooker with non-stick spray. Add the cubed cheese, bacon and ham. Whisk the
egg mixture one more time to get it combined again, then pour over the ham, bacon and
cheese.
4. Cover and cook on HIGH for 2.5 hours. If there is any liquid on top of the casserole, blot it with
a paper towel. Add remaining cheese and cover for 5-10 minutes more.
5. Serve with sliced tomato on top and enjoy!