Go Back
–+ servings
Slice of crockpot breakfast casserole with hashbrowns, ham, and cheese on plate topped with sliced green onions.
Print Recipe
5 from 1 vote

Crockpot Breakfast Casserole

Loaded with fluffy eggs, tender hash browns, savory meat, and melty cheese, Crockpot Breakfast Casserole is the hands-off way to prepare a hearty, crowd-pleasing breakfast perfect for any day of the week.
Prep Time10 minutes
Cook Time8 hours
Resting Time15 minutes
Total Time8 hours 30 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 12
Author: Kristen Chidsey

Equipment

Ingredients

  • ½ tablespoon extra virgin olive oil
  • 1 large yellow onion minced
  • 1 medium green bell pepper ribs removed and diced
  • 1 medium red bell pepper ribs removed and diced
  • 12 large eggs
  • 1¼ cups milk or half and half or cream
  • 1½ teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • nonstick cooking spray
  • 32 ounces shredded or cubed frozen hash browns
  • 2 cups diced ham
  • 3 cups shredded cheddar cheese
US Customary - Metric

Instructions

  • In a medium nonstick skillet, heat ½ tablespoon extra virgin olive oil over medium heat. Once heated, add in the diced peppers and onions and sauté, stirring often, until the onions have and peppers and have softened, 4-6 minutes. Remove from the heat.
    Peppers and onions in large skillet after being sauteed for slow cooker breakfast casserole.
  • In a large mixing bowl whisk together 12 large eggs, 1¼ cups milk, 1½ teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon black pepper together until well combined.
    Mixing bowl with 12 eggs and milk being whisked by hand for egg casserole.
  • Grease a 6 quart slow cooker generously with cooking spray. Layer half the frozen hash browns into the base of the slow cooker. Top with half the onion and pepper mixture, followed by half the ham, and 1 cup of cheese. Repeat the layers, finishing with a full 2 cups of shredded cheese. Pour the egg mixture over the layers. Do not stir!
    Hash browns, cheese, ham, peppers, and eggs layered in large crockpot to make crockpot breakfast casserole.
  • Cook on low for 7 to 8 hours or high for 3-4 hours. Once cooked, turn off the heat, uncover, and let the casserole rest for 15 minutes before serving.
    Crockpot with cooked breakfast casserole made with hashbrowns, ham, eggs, cheeses, peppers, and onions.

Video

Notes

Hash Browns: Use frozen cubed or shredded hash browns.
Peppers & Onions: Feel free to omit or use frozen O'Brien hash brown potatoes, which already include peppers and onions.
Cheese: **GRATE BY HAND for smoothest melt** Pepper Jack, Monterey Jack, Swiss, Gruyere, and Colby Jack are other great options in place of cheddar.
Ham: Feel free to omit for swap it out for 1 pound of browned sausage or 12-ounces cooked and crumbled bacon. 
Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat individual portions on a heat-safe plate in the microwave in 30-second intervals or warmed through.
Freeze: Wrap individual servings in plastic wrap/parchment paper, place in a freezer-safe container or bag and freeze for up to 1 month. Defrost overnight in refrigerator, unwrap, and reheat on heat-safe plate until warmed through. 

Nutrition

Calories: 235kcal | Carbohydrates: 5g | Protein: 18g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 226mg | Sodium: 617mg | Potassium: 198mg | Fiber: 1g | Sugar: 3g | Vitamin A: 958IU | Vitamin C: 22mg | Calcium: 271mg | Iron: 1mg
QR Code linking back to recipe