Slow Cooker Breakfast Casserole

This breakfast casserole is made extra easy by the use of a slow cooker!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 6

Total Time 6 10

Servings

Calories 302kcal

Author Karly Campbell

Ingredients

12 large eggs
1 1/4 cups milk
2 teaspoons Cajun or Creole seasoning see notes
2 teaspoons salt
1 teaspoon cracked pepper
2 pounds frozen diced potatoes
1 pound diced ham
2 cups shredded sharp cheddar cheese
1 small sweet onion diced
1 bell pepper diced
minced parsley for garnish

Instructions

Spray a 6-8 quart slow cooker with non-stick cooking spray.
Crack the eggs into a medium bowl. Add the milk, Cajun seasoning, and salt and pepper.
Pour half of the potatoes into the slow cooker. Top with half of the ham and cheddar. Add the onion and pepper on top.
Add remaining potatoes, ham, and cheddar.
Pour eggs over the mixture and cover with the lid.
Cook on low for 6 hours or until the eggs seem cooked through. See note for tips.
Before serving, taste and and more salt if needed. Sprinkle with chopped parsley.

Video

Notes

Seasoning: We use Tony Chachere's Creole seasoning which is pretty salty. We think eggs need a fair amount of salt and this recipe is perfect for our tastes. If you're more sensitive to salt, feel free to reduce. Alternatively, if you're using a different Cajun blend that doesn't contain salt, you may want to add more.

Meat: Feel free to toss in any other breakfast meats you like, so long as they are fully cooked and the grease has been well drained. We pat bacon and sausage dry with a paper towel to soak up as much grease as possible if we add it here. You can swap these for the ham or just add them in with the ham for extra protein.

Cooking: Every slow cooker is a bit different and some will run hotter than others. We find that 6 hours is perfect for us, but you may need a bit more or less time. To test for doneness, we use a spoon to stir the center of the casserole and make sure there isn't excess liquid in the eggs in the middle of the casserole.

Liquid: There will be a fair amount of liquid on top of the casserole after it's finished cooking. This is because the moisture is trapped in the crockpot while it's cooking. We turn the crockpot off after 6 hours, turn the lid so it's only partially covering the casserole, and let it sit for about 15 minutes before serving. Some of the excess liquid evaporates and the rest soaks back into the casserole. You could also use paper towels to blot up the excess liquid.

Serving: This is delicious served as a breakfast casserole and eaten with a fork, but my favorite thing to do with this is turn it into easy breakfast burritos. I take large tortillas, warm them in the microwave, and then scoop the casserole directly into the center. Top with more cheese, if desired. Roll up tightly and serve immediately or wrap in foil and freeze for later.

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