slow cooker western egg casserole
The holidays are just around the corner, and the crowd is roaring. I love to make this at this time of the year. No fussing, and everyone is happy. But if you would love to have this before the special days, cut the recipes in half. Leftovers are great for Latin Breakfast Burritos - just add Jalapenos and black beans. Enjoy!
Blue Ribbon Recipe
Having company during the holidays, and you need an easy breakfast? Serving a bunch of hungry teenagers who want a hearty breakfast? This slow cooker western egg casserole is the recipe you're looking for. Diced potatoes, mixed with peppers and onions, are layered with chopped ham and Monterey Jack cheese. The hardest part of this recipe is whisking eggs and milk and pouring them into the slow cooker. Once it cooks, the casserole is light, fluffy, and flavorful. It's also a great recipe to use leftover ham.
Ingredients
- 1 package O'brien potatoes (28 oz)
- 2 cups chopped ham
- 1 1/2 cups Monterey Jack cheese
- 12 large eggs
- 1 cup milk
How To Make slow cooker western egg casserole
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Step 1Lightly spray a 6-quart or larger slow cooker with cooking spray. Add 1/3rd of the potatoes, ham, and cheese to the slow cooker. Repeat the layers 2 more times. -
Step 2Beat together eggs and milk.
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Step 3Pour the mixture over the layers.
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Step 4Cook on low for 8-10 hours.
- 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!
