Slow Cooker Egg Casserole
A convenient and versatile egg casserole made in a slow cooker, perfect for breakfast, brunch, or dinner. Customize with your favorite ingredients!
Ingredients
Casserole Base
- 8 large large eggs Fresh eggs enhance flavor.
- 1/4 cup milk Use any type of milk.
- 1 teaspoon salt To taste.
- 1 teaspoon ground black pepper To taste.
- 1 cup frozen potatoes (hash browns or diced) Chose your preference.
Vegetables and Meat
- 1/2 cup chopped onions Can substitute with green onions.
- 1 cup chopped bell pepper Any color bell pepper works.
- 1 cup chopped cooked ham Could substitute with turkey or omit for vegetarian.
- 1 cup shredded cheese Use your favorite type of cheese.
Optional Garnish
- 1 whole Avocado For serving.
Instructions
Preparation
- Lightly spray the inner pot of the slow cooker with cooking spray.
- In a medium mixing bowl, crack the eggs and add milk, salt, and pepper. Whisk until smooth.
- Layer the frozen potatoes at the bottom of the slow cooker.
- Pour the egg mixture over the potatoes.
- Sprinkle chopped onions, bell peppers, and cooked ham over the egg mixture, then add shredded cheese.
- Gently mix the ingredients in the slow cooker with a spatula.
Cooking
- Cover the slow cooker with the lid and set it to low heat for about 3 hours.
- Avoid lifting the lid during cooking.
- Check for doneness; the casserole should be set in the middle and slightly puffed. If necessary, cook for an additional 15-30 minutes.
Serving
- Once cooked, slice the casserole into squares and serve warm.
- Serve with slices of avocado on the side if desired.
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Notes
Casserole can be made ahead of time. Customize ingredients as desired. Store leftovers in an airtight container for 3-5 days, or freeze for later use.