Slow Cooker Ham and Egg Breakfast Casserole
Avoid the last-minute breakfast rush when hosting a crowd by using your slow cooker to make this delicious layered ham and egg bake.
Ingredient
- 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)
Direction
- Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
- In medium bowl, beat eggs, half-and-half, salt, black and red pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses.
- Layer half of the potatoes, spinach, ham, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
- Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 1/2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
- Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.
