Crock Pot Breakfast Casserole

Crock Pot Breakfast Casserole
Diana Rattray
Ratings (25)
  • Total: 6 hrs 45 mins
  • Prep: 15 mins
  • Cook: 6 hrs 30 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
694 Calories
43g Fat
44g Carbs
33g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This overnight crock pot breakfast casserole makes getting out of bed worth it -- your hearty, nutritious breakfast cooked to perfection 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 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. 

Refrigerated hash brown potatoes (Simply Potatoes) were used in the pictured casserole but frozen, 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.

For a quick baked option, you might like this ham and cheddar breakfast casserole, or this breakfast casserole with sausage.


  • 8 large eggs
  • 3/4 cup milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 (20 oz) package refrigerated hash brown potatoes (about 4 to 4 1/2 cups)
  • 8 to 12 ounces diced ham
  • 1 1/2 cups shredded sharp cheddar cheese
  • 4 green onions, chopped
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper

Steps to Make It

  1.  In a large bowl whisk the eggs with the milk, dry mustard, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Set aside.

  2. Spray the slow cooker crockery insert generously with nonstick cooking spray. 

  3. Put about one-third of the hash brown potatoes in the slow cooker. Sprinkle with salt and pepper and then 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. 

  4. Pour the egg mixture over the cheese -- it will sink into the potatoes.

  5. 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.

  6. Scoop the mixture out with a large spoon and serve with toast, biscuits, or English muffins. 

Tips and Variations

  • If you use frozen hash browns, thaw them in the refrigerator for a few hours or put them in a colander and partially thaw under cold running water. Pat them dry with paper towels before adding them to the recipe. They should be thawed enough to break apart.

  • 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.