Easy Crock Pot Breakfast Casserole with Ham and Cheddar Tips, FAQ & printable recipe

Tips for success

To prevent the edges of your casserole from burning or becoming too dark, you can use a slow cooker liner or line the insert with parchment paper before assembling. This not only prevents sticking but also makes cleanup incredibly easy.

If your slow cooker tends to run hot, check the casserole about thirty minutes before the recommended cooking time to ensure the eggs do not overcook and become dry.

If you prefer a crispy top, you can carefully remove the ceramic insert of your slow cooker once the casserole is fully cooked and place it under your oven's broiler for two to three minutes.

Keep a very close eye on it to prevent the cheese from burning. This extra step gives you the convenience of slow cooking with the irresistible golden, bubbly crust of an oven-baked dish.

Variations

• Veggie Loaded Casserole: Swap the ham for a mixture of diced bell peppers, onions, spinach, and mushrooms for a colorful vegetarian version.
• Spicy Southwest Style: Replace the ham with cooked chorizo, use pepper jack cheese, and add a small can of drained diced green chiles to the egg mixture.

Storage and make-ahead

Fridge

Store cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze individual wrapped portions in an airtight container or freezer bag for up to 2 months. Thaw in the fridge overnight.

Reheat

Reheat individual portions in the microwave for 1 to 2 minutes, or cover with foil and bake at 350°F (175°C) until hot.

Allow any leftover breakfast casserole to cool completely at room temperature for no more than two hours before storing. Cut the casserole into individual portions and transfer them to an airtight container.

Properly stored, the leftovers will keep beautifully in the refrigerator for up to three to four days, making it an excellent option for quick weekday morning breakfasts.

You can easily prep this casserole the night before. Assemble the hashbrowns, ham, and cheese layers directly in the slow cooker insert, cover, and store it in the refrigerator overnight. In a separate container, whisk the eggs and refrigerate. In the morning, simply pour the egg mixture over the layers, sprinkle the remaining cheese, and start cooking.

Serving ideas

Serve this hearty breakfast casserole warm, scooped directly from the slow cooker. It pairs wonderfully with a side of fresh, vibrant mixed berries or a simple citrus salad to cut through the richness of the cheese and eggs.

For a complete brunch spread, offer hot sauce, salsa, sliced avocados, or sour cream on the side so guests can customize their plates.

This dish also makes a fantastic filling for breakfast burritos. Simply scoop a portion of the warm casserole into a flour tortilla, roll it up, and toast it in a hot skillet for a portable, delicious breakfast on the go. Pair it with a fresh cup of hot coffee or orange juice for the ultimate comforting morning experience.

Frequently asked questions

Recipe card

Easy Crock Pot Breakfast Casserole with Ham and Cheddar

Prep 15 minCook 4 hRest 10 minTotal 4 h 25 minServes 8

Ingredients

• 30 oz frozen shredded hashbrowns, thawed
• 2 cups diced ham, fully cooked
• 2 cups shredded cheddar cheese, divided
• 12 large eggs
• fresh parsley, chopped for serving

Instructions

1. Grease the insert of a 6-quart slow cooker with cooking spray to prevent sticking. Spread the frozen shredded hashbrowns evenly across the bottom of the pot. Scatter the diced ham and half of the shredded cheddar cheese over the hashbrown layer in an even layer.
2. In a large mixing bowl, crack the large eggs. Whisk the eggs vigorously until they are completely combined, smooth, and slightly frothy, ensuring no streaks of egg white remain.
3. Pour the whisked egg mixture slowly and evenly over the layered hashbrowns, ham, and cheese in the slow cooker. Sprinkle the remaining shredded cheddar cheese over the top. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3.5 hours, until the eggs are completely set and reach a safe internal temperature of 160°F (71°C).
4. Once the casserole is fully baked and the cheese is melted and bubbling, turn off the slow cooker. Garnish the top with fresh chopped parsley. Let the casserole rest for 10 minutes to set before scooping and serving warm.

Contains: eggs, milk

Estimated nutrition per serving

Calories

310

Protein

21 g

Carbohydrates

15 g

Fat

18 g

Fiber

1.5 g

Sugar

1.5 g

Sodium

820 mg

Automatic estimate from the ingredient list, not laboratory-verified.