|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 crock pot breakfast casserole makes getting out of bed worth it—your hearty, 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 lots of shredded cheddar cheese and seasonings.
Chopped green onions and red and green bell peppers season the easy crockpot casserole. Mild chile peppers may be used as well, or change it up even more with some Tex-Mex seasonings. Feel free to tailor the casserole to suit your family's tastes. Serve this tasty crock pot egg casserole with buttered toast or biscuits and sliced tomatoes or fresh fruit for a fabulous breakfast. With the festive look of the multicolored peppers, the dish is a great choice for the holiday mornings.
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 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, the 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.
Then 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 (that's the minimum safe temperature for eggs).
Scoop the mixture out with a large spoon; serve the breakfast casserole with toast, biscuits, or English muffins.
- If you use frozen hash browns, thaw them in the refrigerator for a few hours 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.
- Add 1 small can of mild chile peppers along with the bell peppers and green onions.
- Replace the cheddar cheese with cheddar jack cheese or a Mexican blend, pepper jack, or taco seasoned cheese.
- Add a cored, seeded, and chopped tomato to the layers.