INSTRUCTIONS
1. Line sides of 42. to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray.
3. In medium bowl, beat eggs, half-and-half, salt, black and red pepper with whisk. Reserve ¾ cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses.
4. Layer half of the potatoes, spinach, ham, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
5. Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 ½ to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
6. Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.
