Crockpot Easter Brunch Casserole
This savory and cheesy casserole is a perfect centerpiece for your Easter brunch, combining the flavors of eggs, cheese, and vegetables in a slow-cooked delight.
Servings: 8 | 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 cooked ham
- 1 cup chopped bell peppers
- 1 cup sliced mushrooms
- 1/2 cup chopped onions
- 3 cups frozen hash browns
Instructions
- Prepare the Egg Mixture: In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Layer Ingredients: In the crockpot, layer the frozen hash browns, followed by ham, bell peppers, mushrooms, onions, and cheddar cheese.
- Pour the Egg Mixture: Evenly pour the egg mixture over the layered ingredients in the crockpot.
- Cook: Cover and cook on low for 4 hours or until the eggs are set and the casserole is cooked through.
- Check for Doneness: Insert a knife into the center; if it comes out clean, the casserole is done.
- Serve: Let it cool slightly before serving warm.
Tips
- Spray the crockpot with non-stick cooking spray to prevent sticking.
- Use a mix of colored bell peppers for a more vibrant dish.
- For extra flavor, add a pinch of garlic powder to the egg mixture.