UACES Facebook Slow Cooker Breakfast Casserole | Savvy in the South
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Slow Cooker Breakfast Casserole

by Katie Frizzell

*fits a 7 quart slow cooker

If you’re anything like me, your mornings are hectic. As we all know, breakfast is the most important meal of the day, and for good reason. Eating a healthy, balanced breakfast gets our brains going and helps us focus at work and school. Not to mention it keeps us full until lunch time – no one can work while their stomach is growling. However, we also know that with those hectic mornings, breakfast often gets pushed to the back burner or forgotten entirely. Cooking a healthy breakfast the night (or nights before) can save you time in the mornings and get you filled up with a healthy meal that will keep you full and focused.

After giving it many tries, I have finally perfected my slow cooker breakfast casserole recipe. It is delicious and has nearly all the elements of a balanced meal: protein, starch, dairy, and vegetables. Serve this up with a side of fruit and you’ve got yourself a healthy breakfast plate! This recipe of course can be altered for your family’s needs. Feel free to use egg whites (or half whole, half whites), different shaped hash browns, a mix of different vegetables, different cheese, or even try bacon or sausage instead of ham. Keep in mind that altering this recipe will also alter the nutrition facts provided. I hope you will give this recipe a try, and don’t forget to always eat breakfast!

Print the slow cooker breakfast casserole recipe

Nutrition Facts

Yield 8 servings | Serving size 1 ¾ c casserole

447 cal | 22g carbs | 27g fat | 29g protein | 3g fiber | 798mg sodium | 306mg cholesterol

Ingredients:

  • 10 large eggs
  • 4 c shredded mild cheddar cheese
  • 32 oz bag frozen seasoned southern hash browns (the cubes with the peppers and onions mixed in)
  • 8 oz pkg of deli ham
  • Cooking spray

Directions:

  1. Line your slow cooker with a plastic liner and spray liberally with cooking spray.
  2. Dump in the entire bag of hash browns.
  3. Dump in the entire bag of shredded cheese.
  4. Take out from its package the entire stack of sliced ham and while still stacked, cut into cubes. Use your fingers to roughly separate the slices a bit – they will separate more as you stir while cooking.
  5. Using clean hands (or a spoon) incorporate the potatoes, cheese, and ham together, stirring until it is well mixed.
  6. In a bowl crack and beat the 10 eggs. Do not add salt or pepper to the mixture – this will cause the eggs to prematurely coagulate, making them tough. It is best to salt and pepper each serving right before eaten.
  7. Pour the eggs on top of the potato, cheese, ham mixture. You may need to use the spoon to make sure the egg covers the entire top layer. You do not need to stir in the egg.
  8. Place the lid on the cooker and turn to high setting and set a timer for 2 hours.
  9. At the 2 hour mark you need to stir the mixture, making sure to scrape the sides and stir fully. At this point the sides may start looking done while the middle is still very raw.
  10. Replace the lid and cook for another 2 hours.
  11. At the end of the 4 hours, check to see if the eggs are done by inserting a thermometer into the middle of the food. The temperature should reach 160 degrees Fahrenheit.
  12. The casserole is done and now ready to serve.
  13. You may also pre-portion into containers and eat throughout the week. This will keep safe in airlocked containers in the fridge for up to 7 days (discard after 7 days).
  14. When reheating in the microwave, reheat to an internal temperature of 165 degrees Fahrenheit.
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