Looking for a high-protein breakfast? Try this Slow Cooker Breakfast Casserole full of cheesy potatoes, eggs, ham and peppers. Let it cook overnight!
Although I’ve used a slow cooker for years, I had never made an overnight breakfast casserole in it. I’m not sure why I hadn’t. I mean, waking up to the aroma of ham & eggs is like a dream.
I know the importance of eating a healthy breakfast, but all too often I choose to grab a granola bar or a bowl of cereal…and some days when I’m trying to get my mile-long list done, I don’t even get around to eating breakfast. All of the “eat a good breakfast” advice I give to my kids goes out the window.
This cheesy slow cooker breakfast casserole saves the morning, though! Throw it in your slow cooker later in the evening, set your slow cooker to low and cook it for about 6-8 hours. You’ll wake up to a delicious breakfast filled with protein. And the leftovers taste just as delicious the next day!
Feel free to adapt this recipe using sausage, bacon and the type of veggies that you like best.
One hint….I like to use slow cooker liners for this specific recipe. It makes morning clean-up a breeze!
I originally shared this recipe over on OhioEggs.com.
Slow Cooker Breakfast Casserole
- 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.