Crock Pot Egg Casserole Recipe

Name: Crock Pot Egg Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces frozen hash brown potatoes; 1/2 lb cooked ham, cubed; 1/2 onion, chopped; 1/2 green bell pepper, chopped; 1/2 tablespoon olive oil; 3/4 cup cheddar cheese, shredded; 6 eggs; 1/2 cup milk; 1/4 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

16 ounces frozen hash brown potatoes
1/2 lb cooked ham, cubed
1/2 onion, chopped
1/2 green bell pepper, chopped
1/2 tablespoon olive oil
3/4 cup cheddar cheese, shredded
6 eggs
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper

1
Spray inside of slow cooker with nonstick spray.
2
In a small skillet, cook onion and green pepper in olive oil until crisp tender. Let cool about 10 minutes.
3
Place frozen hash browns in the slow cooker.
4
Add ham, onion, green pepper and cheese. Repeat layers, ending with the cheese.
5
In a large bowl, beat the eggs, milk and seasonings until well mixed.
6
Pour over the ingredients in the slow cooker, cover and turn on low.
7
Cook for 5-6 hours, until casserole is set and eggs are thoroughly cooked.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 16 ounces frozen hash brown potatoes, 1/2 lb cooked ham, cubed, 1/2 onion, chopped, 1/2 green bell pepper, chopped, and more.

Yes, Crock Pot Egg Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock Pot Egg Casserole

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