Crock Pot Breakfast Casserole

crockpot breakfast casserole
Diana Rattray
  • 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
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 694
% Daily Value*
Total Fat 43g 55%
Saturated Fat 17g 83%
Cholesterol 251mg 84%
Sodium 1397mg 61%
Total Carbohydrate 44g 16%
Dietary Fiber 5g 16%
Protein 33g
Calcium 567mg 44%
*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.
(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 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.

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

Ingredients

  • 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)

Steps to Make It

  1. Gather the ingredients.

  2. In a large bowl, whisk the eggs with the milk, dry mustard, the salt, and black pepper. Set aside.

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

  4. Put about one-third of the hash brown potatoes in the slow cooker and sprinkle with salt and pepper.

  5. 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.

  6. Repeat the layers two more times, ending with the cheese. 

  7. Pour the egg mixture over the cheese; it will sink into the potatoes.

  8. 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).

  9. Scoop the mixture out with a large spoon; serve the breakfast casserole with toast, biscuits, or English muffins. 

  10. Enjoy!

Tips

  • 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.

Variations

  • 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.