crockpot egg casserole

Name: Crockpot Egg Casserole
Prep time: 30 min
Cook time: 8 h
Yield: 12
Cuisine: American
Ingredients: 1 - 32 oz. bag(s) frozen hash brown potatoes; 2 pound(s) cooked ham, cubed; 1 cup(s) chopped onion; 1 - green pepper, chopped; 1 - red pepper, chopped; 3 cup(s) shredded sharp cheddar cheese; 12 - eggs; 2 cup(s) half 'n' half; 1 teaspoon(s) salt and pepper

(2 RATINGS)

128 Pinches

Ann Tayloe

Eure, NC

Updated on Feb 26, 2013

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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prep time 30 Min

cook time 8 Hr

method Slow Cooker Crock Pot

yield 12 +

Ingredients

1 - 32 oz. bags frozen hash brown potatoes
2 pounds cooked ham, cubed
1 cup chopped onion
1 - green pepper, chopped
1 - red pepper, chopped
3 cups shredded sharp cheddar cheese
12 - eggs
2 cups half 'n' half
1 teaspoon salt and pepper

How To Make crockpot egg casserole

Step 1

Spray sides and bottom of 4-6 qt. Crockpot with nonstick cooking spray.

Step 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.
Step 3

In a large bowl, break eggs, and beat well with seasonings and half "n" half.
Step 4

Pour egg mixture over all layers in Crockpot making sure the liquid seeps down to the bottom layer in the pot.
Step 5

Cover, turn on low and cook for 10 hours.
Step 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!
Step 7

Mix up this recipe at night and you have a great, hot breakfast ready when you wake up in the morning.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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