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Slow Cooker Breakfast Casserole

Photo Credit
Randall Vermillion/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Category
Eggs
Course
Breakfast & Brunches
Preparation Method
Slow Cook
Sources
Yankee Magazine

For a hearty brunch, try our Slow Cooker Breakfast Casserole. Combine minimal ingredients that you likely already have on hand and let it cook on its own—instead of you standing in front of the stove. Go ahead, start your day with eggy goodness—or, this makes a great “breakfast for dinner” meal!

Ingredients
1 package (2 pounds) shredded hash brown potatoes, if frozen, thawed and dried
1/2 cup Parmesan cheese
1/8 teaspoon cayenne pepper
salt and freshly ground black pepper, to taste
8 eggs
2 cups milk
1/2 cup diced bell pepper
1/2 cup chopped onion
1/2 cup cooked and chopped broccoli
3/4 cup diced ham or 7 to 8 strips cooked bacon, chopped
1 cup shredded cheddar or Swiss cheese

Instructions

In a bowl, combine hash browns, Parmesan, cayenne, salt, and pepper; set aside.

In another bowl, mix eggs and milk together; set aside.

Coat the interior of a 4- to 6-quart oval slow cooker with cooking spray and pack half of the hash brown mixture in an even layer, completely covering the bottom of the insert. Press the remaining hash brown mixture up the sides to a height of about 2 inches. Scatter peppers, onions, broccoli, ham, and cheese evenly across the bottom of the potato “crust.” Pour egg mixture into the crust, then cover and cook on low for 3-1/2 to 4 hours. Cut into squares or wedges to serve.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Lisa</span> Thu, 11/21/2024 - 10:55
Can you provide adjustments to make this in the oven instead?
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 11/22/2024 - 13:44

Hi, Lisa. It might take a little trial and error to convert this recipe to oven cooking. As a general rule, you can divide a "low" cooking time by four and bake at 325 degrees F. This recipe calls for 3-1/2 to 4 hours, so that would be about 1 hour at 325 degrees F.

 <span>Irma Hutton</span> Sun, 05/17/2020 - 17:14
Since there is only two of us seniors in this house, could one cut the recipe in half, would never eat that much
<span>Joan</span> Wed, 03/02/2016 - 06:59
Do you need to put a paper towel on top of the crock pot before putting on the lid because of moisture or liquid building inside?
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 03/02/2016 - 10:40

No need. Though sometimes people put the handle of a wooden spoon between the crock and the lid to allow steam to escape. This would cause the dish to take longer to cook.

 <span>Robin Weinroth</span> Wed, 01/08/2014 - 17:28
I love the idea of this. I've made one three times, and I think I would like it better if the hash browns were browned slightly. I'll try that and let you know.
<span>Robin Weinroth</span> Wed, 01/08/2014 - 17:28
I love the idea of this. I've made one three times, and I think I would like it better if the hash browns were browned slightly. I'll try that and let you know.