|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 43g||55%|
|Saturated Fat 17g||83%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 5g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This overnight crockpot breakfast casserole wakes you up to a hearty and nutritious breakfast, cooked to perfection in the slow cooker while you slept. Hash brown potatoes, eggs, and ham team up in this breakfast casserole along with melty shredded cheese and seasonings. Serve this tasty crockpot egg casserole with buttered toast, sliced tomatoes, fresh fruit, and crispy bacon. With the festive look of the multicolored peppers, the dish is a great choice for holiday mornings, or for a brunch – it's as easy to serve right from the pot as it is to transport it in the pot if you're bringing it somewhere else.
The recipe calls for refrigerated hash brown potatoes, but partially thawed hash browns are good, too, and they might even help extend the cooking time slightly. See the tips and variations below for how to thaw frozen hash browns and some additional ingredient ideas.
- 8 large eggs
- 3/4 cup milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1 (20-ounce) package hash brown potatoes (refrigerated, or about 4 cups partially thawed)
- 12 ounces ham (diced)
- 1/2 cup green bell pepper (chopped)
- 1/2 cup red bell pepper (chopped)
- 4 green onions (chopped)
- 1 1/2 cups cheddar cheese (preferably sharp, shredded)
Gather the ingredients.
In a large bowl, whisk the eggs with the milk, dry mustard, salt, and black pepper. Set aside.
Spray the slow cooker crockery insert generously with nonstick cooking spray.
Put about one-third of the hash brown potatoes in the slow cooker and sprinkle with salt and pepper.
Cover with one-third of the diced ham, one-third of the red and green bell peppers, about one-third of the green onions, and one-third of the cheese.
Repeat the layers two more times, ending with the cheese.
Pour the egg mixture over the cheese; it will sink into the potatoes.
Cover and cook on LOW for 6 to 8 hours, or until the eggs are set and the casserole has reached at least 160 F in the center, the minimum safe temperature for consuming cooked eggs.
Scoop the mixture out with a large spoon and serve. If not eating right away, keep on WARM but be mindful that the eggs may dry out if you wait too much.
Thawing Frozen Hashbrowns
- If you use frozen hashbrowns, thaw them in the refrigerator for a few hours prior to assembling the dish, or put them in a colander and partially thaw them under cold running water. Pat them dry with paper towels before adding them to the recipe. Ensure they are thawed enough to break apart into shreds.
Here are a few ideas to make our recipe your own and cater it to your family preferences:
- Mexican Flair: Add one small can of mild chile peppers, use cheddar jack cheese or a Mexican blend, and add 1 teaspoon of taco seasoning to the eggs before beating them. Serve with warm corn tortillas, pico de gallo, table sauce, and sliced avocado.
- Extra Veggie: Add cored, seeded, and chopped tomatoes (green or red or a combination of both) and 1 cup of baby kale or spinach.
- Italian Sausage: Sauteé 1 medium onion in olive oil and cook the meat of three Italian sausages. Add the cooked sausage to the layers, and use shredded Asiago or Fontina as the cheese of the recipe. Also, add one teaspoon of Italian seasoning to the eggs before beating them.