Slow Cooker Breakfast Casserole

I teamed up with Crock-Pot® brand to bring you this slow cooker breakfast casserole and I think you’re going to love this recipe!

Have you guys had a houseful of guests yet or are you saving that up for Christmas day?

I actually really love overnight guests, because it means I have a perfect excuse to make a big breakfast. My kids usually prefer cereal and my husband always wants the same thing – 2 eggs over hard and 3 sausage patties.

Then there’s me. I’m over here like, hook me up with a pound of hashbrowns, 2 or 3 biscuits slathered with butter and jelly, a few slices of bacon, and maybe a scrambled egg or two. Also, toast. And pancakes. Maybe a waffle? Basically, just give me every possible carb you have in the house and we’ll call it good.

So.

It’s nice to have guests to feed and the holiday season always means guests to feed! I love to make this slow cooker breakfast casserole for Christmas morning breakfast. You can do this one of two ways – let this cook while you’re sleeping and switch it over to warm until you’re ready to eat, or wake up early and get it started for brunch.

I like to use my Crock-Pot® 6.5 quart Countdown Touchscreen Digital Slow Cooker for this one. Once the time has counted down, it automatically switches over to keep your food warm and starts the timer counting up, so you know how long you’ve had things cooking. It’s perfect for this casserole, since I like to put this on when I go to bed. No worries about waking up early to check on my casserole! It keeps warm just fine for an hour or two.

This casserole is pure comfort food and is a total crowd pleaser! I think it makes the perfect Christmas morning breakfast – especially if you have leftover ham from Christmas Eve!

Cooking this in your Crock-Pot® slow cooker keeps everything warm, steamy, moist, and delicious. No dry eggs here, friends! You’re going to love this!

Be sure to check out the Crock-Pot® brand website for even more delicious slow cooker recipes! And click here for 20% off a Crock-Pot® slow cooker!

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Recipe

Slow Cooker Breakfast Casserole

This breakfast casserole is made extra easy by the use of a slow cooker!

3.60 from 10 votes

Print Pin

Prep10 minutes minutes

Cook6 hours hours

Total6 hours hours 10 minutes minutes

Serves 8

Ingredients

• ▢ 12 large eggs
• ▢ 1 1/4 cups milk
• ▢ 2 teaspoons Cajun or Creole seasoning see notes
• ▢ 2 teaspoons salt
• ▢ 1 teaspoon cracked pepper
• ▢ 2 pounds frozen diced potatoes
• ▢ 1 pound diced ham
• ▢ 2 cups shredded sharp cheddar cheese
• ▢ 1 small sweet onion diced
• ▢ 1 bell pepper diced
• ▢ minced parsley for garnish

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Instructions

• Spray a 6-8 quart slow cooker with non-stick cooking spray.
• Crack the eggs into a medium bowl. Add the milk, Cajun seasoning, and salt and pepper.
• Pour half of the potatoes into the slow cooker. Top with half of the ham and cheddar. Add the onion and pepper on top.
• Add remaining potatoes, ham, and cheddar.
• Pour eggs over the mixture and cover with the lid.
• Cook on low for 6 hours or until the eggs seem cooked through. See note for tips.
• Before serving, taste and and more salt if needed. Sprinkle with chopped parsley.

Tips & Notes:

Seasoning: We use Tony Chachere's Creole seasoning which is pretty salty. We think eggs need a fair amount of salt and this recipe is perfect for our tastes. If you're more sensitive to salt, feel free to reduce. Alternatively, if you're using a different Cajun blend that doesn't contain salt, you may want to add more. 

Meat: Feel free to toss in any other breakfast meats you like, so long as they are fully cooked and the grease has been well drained. We pat bacon and sausage dry with a paper towel to soak up as much grease as possible if we add it here. You can swap these for the ham or just add them in with the ham for extra protein.

Cooking: Every slow cooker is a bit different and some will run hotter than others. We find that 6 hours is perfect for us, but you may need a bit more or less time. To test for doneness, we use a spoon to stir the center of the casserole and make sure there isn't excess liquid in the eggs in the middle of the casserole. 

Liquid: There will be a fair amount of liquid on top of the casserole after it's finished cooking. This is because the moisture is trapped in the crockpot while it's cooking. We turn the crockpot off after 6 hours, turn the lid so it's only partially covering the casserole, and let it sit for about 15 minutes before serving. Some of the excess liquid evaporates and the rest soaks back into the casserole. You could also use paper towels to blot up the excess liquid. 

Serving: This is delicious served as a breakfast casserole and eaten with a fork, but my favorite thing to do with this is turn it into easy breakfast burritos. I take large tortillas, warm them in the microwave, and then scoop the casserole directly into the center. Top with more cheese, if desired. Roll up tightly and serve immediately or wrap in foil and freeze for later.

Nutrition Information:

Calories: 302kcal (15%)| Carbohydrates: 28g (9%)| Protein: 24g (48%)| Fat: 11g (17%)| Saturated Fat: 3g (19%)| Polyunsaturated Fat: 2g| Monounsaturated Fat: 3g| Trans Fat: 0.03g| Cholesterol: 314mg (105%)| Sodium: 1.47mg| Potassium: 568mg (16%)| Fiber: 2g (8%)| Sugar: 6g (7%)| Vitamin A: 934IU (19%)| Vitamin C: 30mg (36%)| Calcium: 111mg (11%)| Iron: 3mg (17%)

Author: Karly Campbell

Course:Breakfast

Cuisine:American

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