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
  • 1
    green pepper, chopped
  • 1
    red pepper, chopped
  • 3 c
    shredded sharp cheddar cheese
  • 12
  • 2 c
    half 'n' half
  • 1 tsp
    salt and pepper

How to Make Crockpot Egg Casserole


  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.

Printable Recipe Card

About Crockpot Egg Casserole

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

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