Egg & Hash Brown Slow Cooker Breakfast Casserole

By ohioeggs  , ,

April 7, 2017

0.0 0

Ohio food blogger Tastes of Lizzy T’s takes the work out of breakfast with this protein-packed Egg & Hash Brown Slow Cooker Breakfast Casserole.

  • Yields: 10 Servings


1 ½ cups diced ham

½ cup diced onion

½ cup diced bell peppers (green, red or yellow)

1 teaspoon ground pepper

½ teaspoon salt

2 cups frozen cubed potatoes

14 large eggs

1 cup half & half

12 ounces shredded sharp cheddar cheese, divided

Freshly snipped parsley, for garnishing


Place a disposable slow cooker liner inside and then up and over the sides of a slow cooker. Spray with cooking spray.

In a large bowl, combine the ham, onion, peppers, potatoes and seasonings. Mix well.

Pour this into the slow cooker and spread it evenly across the bottom.

In the same bowl, combine the eggs, half & half and 2/3 of the shredded cheese (8 ounces). Whisk until it is well mixed.

Pour the egg mixture evenly overtop the potatoes & ham.

Cover and cook on low for 6 hours.

Sprinkle the remaining cheese overtop the casserole, cover and cook for an additional 10 minutes to melt the cheese.

Garnish with fresh parsley if desired.

Serve warm.

Julie Clark blogs with her daughters, Maddie and Kinslee, at Tastes of Lizzy T. Starting as a mother and daughter school project, their blog shares the life journey of a family that loves to cook, serve and eat fresh, traditional and wholesome food. Their mission is to revive the thrill of preparing and sharing comforting, heartfelt food with family and friends.
Julie Clark and her daughters

Brought to You By


707 S. Front St.
Columbus, OH 43206
(614) 882-6111

Follow Us