Crock Pot Breakfast Casserole

Crock Pot Breakfast Casserole

Prep:15 mins 

Cook:6 hrs 30 mins 

Total:6 hrs 45 mins 

Servings:6 servings 

This overnight crockpot breakfast casserole wakes you up to a hearty and nutritious breakfast, cooked to perfection in the slow cooker while you slept. Hash brown potatoes, eggs, and ham team up in this breakfast casserole along with melty shredded cheese and seasonings. Serve this tasty crockpot egg casserole with buttered toast, sliced tomatoes, fresh fruit, and crispy bacon. With the festive look of the multicolored peppers, the dish is a great choice for holiday mornings, or for a brunch – it's as easy to serve right from the pot as it is to transport it in the pot if you're bringing it somewhere else. 

The recipe calls for refrigerated hash brown potatoes, but partially thawed hash browns are good, too, and they might even help extend the cooking time slightly. See the tips and variations below for how to thaw frozen hash browns and some additional ingredient ideas. 



  • 8 large eggs 
  • 3/4 cup milk 
  • 1/2 teaspoon dry mustard 
  • 1/2 teaspoon Kosher salt 
  • 1/4 teaspoon black pepper 
  • 1 (20-ounce) package hash brown potatoes (refrigerated, or about 4 cups partially thawed) 
  • 12 ounces ham (diced) 
  • 1/2 cup green bell pepper (chopped) 
  • 1/2 cup red bell pepper (chopped) 
  • 4 green onions (chopped) 
  • 1 1/2 cups cheddar cheese (preferably sharp, shredded) 

Steps to Make It 

  • Gather the ingredients. 
  • In a large bowl, whisk the eggs with the milk, dry mustard, salt, and black pepper. Set aside. 
  • Spray the slow cooker crockery insert generously with nonstick cooking spray.  
  • Put about one-third of the hash brown potatoes in the slow cooker and sprinkle with salt and pepper. 
  • Cover with one-third of the diced ham, one-third of the red and green bell peppers, about one-third of the green onions, and one-third of the cheese. 
  • Repeat the layers two more times, ending with the cheese.  
  • Pour the egg mixture over the cheese; it will sink into the potatoes. 
  • Cover and cook on LOW for 6 to 8 hours, or until the eggs are set and the casserole has reached at least 160 F in the center, the minimum safe temperature for consuming cooked eggs. 
  • Scoop the mixture out with a large spoon and serve. If not eating right away, keep on WARM but be mindful that the eggs may dry out if you wait too much. 
  • Enjoy! 




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