Go Back
Easy Slow Cooker Ham and Cheddar Breakfast Casserole

Easy Slow Cooker Ham and Cheddar Breakfast Casserole

A hearty slow cooker breakfast casserole layered with hash brown potatoes, cooked ham, cheddar cheese, and seasoned eggs. It serves about 8 and cooks gently on LOW until the eggs are set.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 6 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package (30 ounces) Frozen shredded hash brown potatoes, thawed and drained
  • 1 pound Cooked ham, diced
  • 1 1/2 cups Shredded cheddar cheese
Egg Mixture
  • 6 Large eggs
  • 1 cup Milk
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground black pepper
For the Slow Cooker
  • Small amount for greasing Cooking spray or butter
Optional Additions
  • 1/2 cup Chopped onion or green onion
  • To taste Chopped bell pepper
  • To taste for garnish Fresh parsley

Method
 

Step-by-Step
  1. Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or a small amount of butter.
  2. Spread approximately half of the thawed and drained hash brown potatoes over the bottom of the slow cooker. Add half of the diced ham and half of the shredded cheddar cheese.
  3. Repeat the layers with the remaining hash browns, diced ham, and cheddar cheese. If using onion or bell pepper, scatter it between the layers.
  4. Whisk the eggs, milk, salt, and black pepper together in a bowl until evenly combined. Pour the egg mixture slowly and evenly over the layered potatoes, ham, and cheese.
  5. Cover and cook on LOW for 4 to 6 hours, beginning to check near the 4-hour mark. The casserole is ready when the center is firm and the eggs are fully set.
  6. Turn off the slow cooker and let the casserole rest for about 10 minutes before slicing. Garnish with chopped parsley or green onion, if desired.

Notes

Thaw and drain the hash browns first because excess ice or water can make the casserole watery and slow the cooking process. Slow cookers vary, so begin checking near 4 hours; overcooking can make the eggs rubbery or dry the edges. Refrigerate leftovers promptly and reheat individual portions gently until warm.