Crockpot Egg Casserole
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- 1 - 32 oz. bag(s)
- frozen hash brown potatoes
- 2 lb
- cooked ham, cubed
- 1 c
- chopped onion
- green pepper, chopped
- red pepper, chopped
- 3 c
- shredded sharp cheddar cheese
- 2 c
- half 'n' half
- 1 tsp
- salt and pepper
1Spray sides and bottom of 4-6 qt. Crockpot with nonstick cooking spray.
2Layer 1/3 of potatoes, ham, onion, peppers, and cheese in the Crockpot. Repeat layers using the same order as the first and ending with cheese.
3In a large bowl, break eggs, and beat well with seasonings and half "n" half.
4Pour egg mixture over all layers in Crockpot making sure the liquid seeps down to the bottom layer in the pot.
5Cover, turn on low and cook for 10 hours.
6Use your imagination: try Canadian bacon or sausage instead of ham; Swiss cheese in place of cheddar. Add some minced jalapeno peppers and Mexican tomatoes for a Mexican flair. Enjoy!
7Mix up this recipe at night and you have a great, hot breakfast ready when you wake up in the morning.