Slow Cooker Egg Casserole
A delightful breakfast dish that combines eggs, vegetables, and cheese cooked slowly in a slow cooker for a hassle-free morning.
Ingredients
Main Ingredients
- 8 large large eggs Use fresh eggs for the best flavor.
- 1/4 cup milk Can substitute with low-fat or dairy-free alternatives.
- 1/2 cup chopped onions Chop finely for even cooking.
- 1 cup chopped bell pepper Any color of bell pepper can be used.
- 1 cup chopped cooked ham Can substitute with sausage or vegetarian protein.
- 1 cup frozen potatoes Hash browns or diced works well.
- 1 cup shredded cheese Use your favorite cheese; options include cheddar, mozzarella, or feta.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon ground black pepper Can be adjusted based on preference.
- Avocado (optional, for serving) Adds creaminess and flavor.
Instructions
Preparation
- Prepare your slow cooker with a light spray of cooking spray to prevent sticking.
- In a mixing bowl, whisk together the eggs, milk, salt, and ground black pepper until blended well.
Layering Ingredients
- Create a base layer in your slow cooker by adding the frozen potatoes.
- Pour the egg mixture evenly over the potatoes.
- Add chopped onions and bell peppers on top, followed by the cooked ham and shredded cheese.
- Gently mix everything together to ensure an even distribution of ingredients, but do not overmix.
Cooking
- Cover the slow cooker with its lid and set it to low heat.
- Let it cook for about three hours without lifting the lid.
Serving
- Once cooked, slice and serve the casserole.
- Optionally serve with slices of avocado on the side.
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Notes
Adjust the cooking time based on your slow cooker’s settings. If it browns too quickly, place a paper towel under the lid to catch moisture.