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crockpot egg casserole

(2 ratings)
1stACT avatar
Recipe by
Ann Tayloe
@1stACT
Eure, NC

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

  • 1 - 32 oz. bag
    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
    eggs
  • 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.
  • 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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