Overnight Crockpot Breakfast Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 (32 oz) bag frozen hash browns
02 -
1 pound precooked ham or bacon
03 -
1/2 onion, chopped
04 -
1 green pepper, chopped (optional)
05 -
1 1/2 cups grated medium cheddar cheese
06 -
12 eggs
07 -
3/4 cup whole milk
08 -
Salt and pepper to taste
# Instructions:
01 -
Grease or spray the inside of a 4-quart slow cooker to prevent sticking.
02 -
Add 1/3 of the frozen hash browns to form an even layer at the bottom of the slow cooker.
03 -
Layer with 1/3 of the precooked ham or bacon, 1/3 of the chopped onion, and 1/3 of the green pepper if using. Season this layer with a little salt and pepper.
04 -
Sprinkle 1/3 of the grated cheddar cheese on top of the meat and vegetables.
05 -
Repeat the layering process (hash browns, meat, onion, green pepper, seasoning, and cheese) two more times until all the ingredients are used up.
06 -
In a large bowl, whisk together the eggs and milk until smooth and well combined.
07 -
Pour the egg mixture evenly over all the layered ingredients in the slow cooker.
08 -
Cover the slow cooker and cook on low heat for 6-8 hours or until the eggs are completely set and cooked through.
# Notes:
01 -
You can customize this recipe by using sausage instead of ham or bacon
02 -
Try adding additional vegetables like mushrooms or spinach
03 -
This dish can be served with salsa, hot sauce, or sour cream