Crockpot Breakfast Egg Casserole
A hearty and protein-packed breakfast casserole perfect for busy mornings, made easily in a crockpot.
Servings: 6 | Cook Time: 240 minutes
Prep Time: 15 minutes | Total Time: 255 minutes
Ingredients
- 12 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup diced bell peppers
- 1 cup diced cooked ham
- 1/2 cup chopped green onions
- 2 cups frozen hash browns
- 1 tablespoon olive oil
Instructions
- Prepare the Crockpot: Lightly grease the crockpot with olive oil to prevent sticking.
- Mix the Eggs: In a large bowl, whisk together eggs, milk, salt, and black pepper until well combined.
- Layer Ingredients: Spread hash browns evenly at the bottom of the crockpot, then layer bell peppers, ham, and green onions on top.
- Add Cheese: Sprinkle shredded cheddar cheese over the layered ingredients.
- Pour Egg Mixture: Pour the egg mixture evenly over the top of the ingredients in the crockpot.
- Cook: Cover and cook on low for 4 hours, or until eggs are set and fully cooked.
Tips
- For a vegetarian option, omit ham and add more vegetables like spinach or mushrooms.
- To ensure even cooking, avoid lifting the lid during the cooking process.
- Serve with salsa or hot sauce for an extra kick.
Try a Different Way to Cook It
If you enjoyed this Crockpot Breakfast Egg Casserole recipe, you might also love this Air fryer recipe: Air Fryer Spinach Feta Frittata!