Crockpot Egg Casserole

Crockpot Egg Casserole Recipe

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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

How to Make Crockpot Egg Casserole


  • 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.

Printable Recipe Card

About Crockpot Egg Casserole

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