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Slow-Cooker Ham and Egg Breakfast Casserole
Slow-Cooker Ham and Egg Breakfast Casserole
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Prep Time:
20 minutes
Total Time:
4 hours 20 minutes
"Effortlessly prepare a mouthwatering layered ham and egg bake in your slow cooker to impress your guests for breakfast."
Ingredients:
  • 12 eggs
  • 2/3 cup half-and-half
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground red pepper (cayenne)
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1/2 cup chopped green onions
  • 1 cup shredded Gruyère cheese (4 oz)
  • 6 cups frozen country-style shredded hash brown potatoes (from 30-oz bag)
  • 1 box (9 oz) frozen spinach, thawed, squeezed to drain
  • 2 cups cubed cooked ham (about 12 oz)
Instructions:
  • Prepare your slow cooker by lining the sides with foil folded into thirds and then spraying it with cooking spray.
  • Whisk together eggs, half-and-half, salt, black and red pepper in a medium bowl. Set aside 3/4 cup Cheddar cheese and 2 tablespoons green onions. Combine the rest of the cheeses in a small bowl.
  • Create a delicious medley in the slow cooker by alternating layers of potatoes, spinach, ham, green onions, and cheese. Once the layers are complete, pour the egg mixture over the top.
  • Cover and cook on low heat for 4 to 5 hours or on high heat for 2 1/2 to 3 hours, or until the center reaches 160°F and the egg mixture is fully set.
  • Sprinkle the remaining cheese and green onions over the casserole. Cover and cook for an additional 10 minutes, or until the cheese is melted. Remove the foil before serving by gently loosening the edges with a table knife.

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