Amazing Slow Cooker Breakfast Casserole
Because breakfast is the most important meal of the day, it should also be the most delicious. This recipe for Amazing Slow Cooker Breakfast Casserole takes only a few minutes to prepare. Shredded hash brown potatoes are layered with ham and cheese to make the filling of the casserole. The potatoes are then doused in a luscious mixture of eggs and milk. The egg casserole can then be left to cook in the slow cooker for several hours. For an egg casserole recipe with Italian flair, you can make this casserole using Italian sausage instead of ham. Different cheese and spices can also be substituted to give the casserole good Italian flavor. Another great thing about this Amazing Slow Cooker Breakfast Casserole recipe is that it can be prepared in advance and then kept in the refrigerator until you are ready to cook it.
To make ahead, the assembled casserole can be covered and refrigerated up to 8 hours before bringing to room temperature and cooking.
For a different flavor with the same easy results, substitute 2 cups sliced cooked hot or mild Italian sausage for the ham, use chopped basil instead of the parsley, and sprinkle the top with ¼ cup grated parmesan cheese.
Slow Cooker Time LOW5 hr
Cooking MethodSlow Cooker
- 30 ounces frozen shredded hash brown potatoes
- 1/2 cup finely chopped onion
- 1 pound ham slice, about 1/2-inch thick and cut into 1/2-inch cubes (about 3 cups)
- 10 ounces shredded cheese, Cheddar or a combination of cheeses
- 1/2 cup chopped fresh parsley
- 1 dozen eggs
- 1 cup milk (fresh or evaporated, whole or 2%)
- 1 teaspoon dry mustard
- 1 teaspoon salt
- fresh ground pepper
Spray a 6-quart slow cooker lightly with cooking spray.
Combine the potatoes with the onion.
Combine the cheese and parsley in a bowl.
Layer the ingredients into the pot in this way: half of the potatoes, half of the ham, and 1/3 of the cheese and parsley mixture. Repeat with half of the potatoes, half of the ham, and 1/3 of the cheese and parsley mixture.
In a large bowl, whisk together the eggs with the milk, mustard, salt, and pepper. Gently insert the handle of a wooden spoon into the cooker contents to make holes to the bottom of the layers, then gently pour the egg mixture over. Finally, sprinkle the remaining cheese and parsley over the top. Cover and cook on low for 4 to 5 hours.
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