Easy Overnight Crock Pot Breakfast Casserole

Overnight Crockpot Breakfast Casserole on a plate.

Easy Overnight Crock Pot Breakfast Casserole

This easy Overnight Crock-Pot Breakfast Casserole is a delicious crowd-pleaser! Shredded potatoes are layered between savory ham, cheese, and eggs.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 6

Total Time 6 15

Servings

Calories 256kcal

Equipment

Ingredients

12 large eggs
1 cup low-fat milk
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
1 30 ounce package shredded hash brown potatoes frozen
2 cups cubed fully cooked ham about 1 pound
1 medium onion chopped
4 cups shredded sharp cheddar cheese

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Instructions

Crack eggs and then whisk together the first five ingredients in a medium bowl. Set aside.
Grease or spray the crock insert with a non-stick spray and place a third of your frozen shredded potatoes in the bottom of a 5-6 quart slow cooker. Next, layer with a third of each of the following ingredients: ham, onions, and cheese. Repeat the layers, including the potatoes, twice more.
Pour your egg mixture over the top of your layers.
Cook covered on low heat until eggs are set and the edges begin to brown, about 5-6 hours. Let stand about 30 minutes before serving. Top with your favorite toppings and enjoy.

Video

Notes

Because the eggs tend to stick, make sure you use a non-stick spray or some sort of grease (butter, etc.) in your crock insert before adding your ingredients. You can use a slow cooker liner, but they tend to create more waste for the environment, so we don't recommend them.
With the recipe itself being mild, we like using sharp cheddar cheese. However, you can use whatever cheese you prefer in the recipe.
The casserole is done when it starts to get crispy around the edges and the egg is thoroughly cooked.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition