Crockpot Egg Casserole Recipe

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Crockpot Egg Casserole

Ann Tayloe


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!

★★★★★ 2 votes
30 Min
8 Hr
Slow Cooker Crock Pot


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.

About this Recipe

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