crockpot egg casserole
(2 ratings)
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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 ratings)
yield
12 +
prep time
30 Min
cook time
8 Hr
method
Slow Cooker Crock Pot
Ingredients For crockpot egg casserole
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1 - 32 oz. bagfrozen hash brown potatoes
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2 lbcooked ham, cubed
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1 cchopped onion
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1green pepper, chopped
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1red pepper, chopped
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3 cshredded sharp cheddar cheese
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12eggs
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2 chalf 'n' half
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1 tspsalt and pepper
How To Make crockpot egg casserole
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1Spray sides and bottom of 4-6 qt. Crockpot with nonstick cooking spray.
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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.
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3In a large bowl, break eggs, and beat well with seasonings and half "n" half.
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4Pour egg mixture over all layers in Crockpot making sure the liquid seeps down to the bottom layer in the pot.
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5Cover, turn on low and cook for 10 hours.
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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!
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7Mix 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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