0 from 30 votes
Slow Cooker Breakfast Casserole
This breakfast casserole is made extra easy by the use of a slow cooker!
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings: 8
Calories: 302 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 12 large eggs
- 1 1/4 cups milk
- 2 teaspoons Cajun or Creole seasoning see notes
- 2 teaspoons salt
- 1 teaspoon cracked pepper
- 2 pounds frozen diced potatoes
- 1 pound diced ham
- 2 cups shredded sharp cheddar cheese
- 1 small sweet onion diced
- 1 bell pepper diced
- minced parsley for garnish
Instructions
- Spray a 6-8 quart slow cooker with non-stick cooking spray.
- Crack the eggs into a medium bowl. Add the milk, Cajun seasoning, and salt and pepper.
- Pour half of the potatoes into the slow cooker. Top with half of the ham and cheddar. Add the onion and pepper on top.
- Add remaining potatoes, ham, and cheddar.
- Pour eggs over the mixture and cover with the lid.
- Cook on low for 6 hours or until the eggs seem cooked through. See note for tips.
- Before serving, taste and and more salt if needed. Sprinkle with chopped parsley.
Cup of Yum
Notes
- Seasoning: We use Tony Chachere's Creole seasoning which is pretty salty. We think eggs need a fair amount of salt and this recipe is perfect for our tastes. If you're more sensitive to salt, feel free to reduce. Alternatively, if you're using a different Cajun blend that doesn't contain salt, you may want to add more.
- Meat: Feel free to toss in any other breakfast meats you like, so long as they are fully cooked and the grease has been well drained. We pat bacon and sausage dry with a paper towel to soak up as much grease as possible if we add it here. You can swap these for the ham or just add them in with the ham for extra protein.
- Cooking: Every slow cooker is a bit different and some will run hotter than others. We find that 6 hours is perfect for us, but you may need a bit more or less time. To test for doneness, we use a spoon to stir the center of the casserole and make sure there isn't excess liquid in the eggs in the middle of the casserole.
- Liquid: There will be a fair amount of liquid on top of the casserole after it's finished cooking. This is because the moisture is trapped in the crockpot while it's cooking. We turn the crockpot off after 6 hours, turn the lid so it's only partially covering the casserole, and let it sit for about 15 minutes before serving. Some of the excess liquid evaporates and the rest soaks back into the casserole. You could also use paper towels to blot up the excess liquid.
- Serving: This is delicious served as a breakfast casserole and eaten with a fork, but my favorite thing to do with this is turn it into easy breakfast burritos. I take large tortillas, warm them in the microwave, and then scoop the casserole directly into the center. Top with more cheese, if desired. Roll up tightly and serve immediately or wrap in foil and freeze for later.
Nutrition Information
Calories
302kcal
(15%)
Carbohydrates
28g
(9%)
Protein
24g
(48%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.03g
Cholesterol
314mg
(105%)
Sodium
1.47mg
(0%)
Potassium
568mg
(16%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
934IU
(19%)
Vitamin C
30mg
(33%)
Calcium
111mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 302
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 24g | 48% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 314mg | 105% |
| Sodium | 1.47mg | 0% |
| Potassium | 568mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 934IU | 19% |
| Vitamin C | 30mg | 33% |
| Calcium | 111mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.