Crockpot Egg Casserole Recipe

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Crockpot Egg Casserole

Ann Tayloe

By
@1stACT

I love a hot breakfast but not getting up early to cook for a couple of hours when we have a houseful of guests. This is the best way to feed a crowd and still be able to sleep in!


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Serves:

12+

Prep:

30 Min

Cook:

8 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1 - 32 oz. bag(s)
frozen hash brown potatoes
2 lb
cooked ham, cubed
1 c
chopped onion
1
green pepper, chopped
1
red pepper, chopped
3 c
shredded sharp cheddar cheese
12
eggs
2 c
half 'n' half
1 tsp
salt and pepper

Directions Step-By-Step

1
Spray sides and bottom of 4-6 qt. Crockpot with nonstick cooking spray.
2
Layer 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.
3
In a large bowl, break eggs, and beat well with seasonings and half "n" half.
4
Pour egg mixture over all layers in Crockpot making sure the liquid seeps down to the bottom layer in the pot.
5
Cover, turn on low and cook for 10 hours.
6
Use 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!
7
Mix up this recipe at night and you have a great, hot breakfast ready when you wake up in the morning.

About this Recipe

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy