Recipe for Slow Cooker Breakfast Casserole | Almanac.com

Slow Cooker Breakfast Casserole

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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 standing in front of the stove. Go ahead, start your day with eggy goodness—or this makes a great “breakfast for dinner” meal!

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

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.

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