Crockpot Egg Casserole Recipe

Crockpot Egg Casserole
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  • 9 hrs 25 mins
  • Prep: 25 mins,
  • Cook: 9 hrs
  • Yield: Serves 8-10
Ratings (20)

There's nothing like waking up to the delicious smell of this recipe cooking in your slow cooker. It's almost as good as having breakfast ready and waiting for you!

Use your imagination when making this recipe for Crockpot Egg Casserole. Try Canadian bacon instead of ham. Use Havarti or Swiss cheese instead of Cheddar. Add some minced jalapeno peppers if you like hot foods. But you must use the potatoes, eggs, and milk without changes. They provide the structure of the recipe.

This is an excellent recipe for entertaining. The recipe feeds at least eight people, and since it cooks overnight, you don't have to do a thing in the morning except serve it. Then enjoy!

Some fresh fruit, coffee, orange juice, and milk are all you need to serve with this recipe since it contains potatoes, ham, eggs, cheese, and veggies. The end result is a tender casserole bursting with flavor and color. Enjoy every bite.

What You'll Need

  • 1 (32 ounces) bag frozen hash brown potatoes, not thawed
  • 1 pound cooked ham, cubed
  • 1 onion, chopped
  • 1 green or red bell pepper, chopped
  • 1 tablespoon olive oil
  • 1-1/2 cups shredded Cheddar cheese
  • 12 eggs
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme leaves

How to Make It

  1. Spray the inside of a 4-quart slow cooker with nonstick cooking spray.
  2. In a small skillet, cook the onion and green or red bell pepper in the olive oil over medium heat until the vegetables are crisp-tender. Let cool about 10 minutes.
  3. Place one-third of the frozen hash brown potatoes in the slow cooker. Add one-third of the ham, the onion and green pepper mixture, and the cheese. Repeat the layers, ending with the cheese.
  1. In a large bowl, beat the eggs, milk, and seasonings until well mixed. Pour the egg mixture over the ingredients in the slow cooker, cover and turn on low.
  2. Cook this dish for 8 to 10 hours, or until casserole is set and eggs are thoroughly cooked to 160° F as tested with a food thermometer. If you want to cook this recipe on high, it should take about 4 to 5 hours, or 3 to 4 hours if you have a newer, hotter cooking crockpot. Check the temperature of the eggs to be sure it's done.

If you have a new hotter cooking crockpot, you'll need to check this after 6 hours. It will probably be done after 7 hours. The eggs should reach a temperature of 160 to 165° F for food safety reasons.

Nutritional Guidelines (per serving)
Calories 573
Total Fat 35 g
Saturated Fat 12 g
Unsaturated Fat 14 g
Cholesterol 318 mg
Sodium 999 mg
Carbohydrates 36 g
Dietary Fiber 4 g
Protein 29 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)