(1 votes, average: 5.00 out of 5)
Loading...This is a recipe I created from my Hashbrown Egg Casserole for the crockpot when company is here. I put it together when I have time during the day, refrigerate, then turn on before I go to bed (or about 10 hours before we want to eat). It, too, is adaptable to what you like.
Difficulty: Easy
Servings: 12
Prep Time: 15 min Cook Time: 8 - 10 hours on lowIngredients
1 (32 oz) bag frozen hash brown potatoes OR 5 cups shredded potatoes
1 pound ham, cooked and cubed (or cooked bacon or sausage)
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon olive oil
1 cup mushrooms, fresh or canned
2 shredded Cheddar cheese
12 eggs
1 cup whole milk
1 Tbsp thyme, basil, rosemary or tarragon (use one or all, your choice)
1/2 tsp cayenne pepper
Directions
Spray inside of crockpot.
Place one third of the potatoes in the crockpot. Add one third of the ham, onion, green pepper, mushrooms and cheese. Repeat layers, ending with the cheese.
In a large bowl, whisk together the eggs, milk and seasonings until well mixed. Pour over the ingredients in the slow cooker and cover.
Turn on low. Cook for 8-10 hours on low or until casserole is set and eggs are thoroughly cooked.
Categories: Breakfast, Casserole, Crock Pot, Crowd-Size, Egg Dishes
Submitted by: cindyp on June 6, 2010
kellyb says:
CindyP,
I made this for a Pitt football tailgating party. Let’s just say that it was FANTASTIC. We had folks stopping by to see what the delicious smells were. Also, the serving size would need to be adjusted if you’re dealing with brand new granduates. There were four 20 somethings and hubby and I. We only had a small serving left over. The girls devoured this. Thanks for the great recipe.
On October 31, 2010 at 1:08 pm