Description
This Easy Overnight Crock Pot Breakfast Casserole is the perfect make-ahead breakfast for holidays or busy mornings. Layers of potatoes, ham, cheese, and eggs cook overnight into a hearty, crowd-pleasing dish everyone will love.
Ingredients
- 12 large eggs
- 1 cup low-fat milk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 (30-ounce) package frozen shredded hash brown potatoes
- 2 cups cubed fully cooked ham (about 1 pound)
- 1 medium onion, chopped
- 4 cups shredded sharp cheddar cheese
Instructions
1. In a medium bowl, whisk together eggs, milk, garlic powder, salt, and pepper. Set aside.
2. Grease a 5–6 quart crock pot with nonstick spray or butter.
3. Spread one-third of the hash browns in the bottom of the crock, followed by one-third of the ham, onions, and cheese. Repeat the layers two more times.
4. Pour the egg mixture evenly over the layered ingredients.
5. Cover and cook on LOW for 6 hours, or until the eggs are set and edges are golden brown.
6. Let rest 20–30 minutes before serving. Top with green onions, salsa, or sour cream if desired.
Notes
Always grease the slow cooker insert to prevent sticking.
Use sharp cheddar for bolder flavor, or try a mix of mozzarella and Monterey Jack.
Add diced peppers, spinach, or sausage for variations.
Store leftovers in airtight containers for up to 4 days or freeze cooked slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Breakfast, Brunch, Slow Cooker
- Method: Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 recipe)
- Calories: 256
- Sugar: 2g
- Sodium: 717mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 218mg