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Ham and egg crockpot breakfast casserole in a white oval slow cooker and black spoon.

Ham and Egg Crockpot Hashbrown Casserole Recipe

This easy ham and egg crockpot breakfast casserole is packed with tender potatoes, plenty of ham, colorful bell peppers, onion, cheddar cheese, and green onions for a hearty, hands-off breakfast or brunch.
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Author Kori
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Slow Cooker Breakfast
Cuisine American
Servings 8
Calories 488 kcal

Equipment

  • 5 to 6-quart slow cooker

Ingredients
  

  • 24 ounces frozen diced hash brown potatoes
  • 1¼ pounds cooked ham (diced)
  • ½ cup chopped onion (frozen chopped onion may be used but thawed and drained)
  • 2 cups chopped mixed bell peppers + extra for garnish (frozen can be used but thawed and drained)
  • 3 cups shredded sharp cheddar cheese + extra for garnish (divided)
  • 12 large eggs
  • 1¼ cups milk (whole or 2 percent)
  • 2 tablespoons all purpose flour
  • 1½ teaspoons kosher salt (plus extra to taste)
  • ¾ teaspoon black pepper (plus extra to taste)
  • 1 teaspoon ground dry mustard
  • ¾ teaspoon garlic powder
  • 2 to 3 green onions thinly sliced (for garnish)

Instructions
 

  • Grease a 5–6 quart slow cooker. Layer half the hash browns, half the ham, half the onion and peppers, and 1 cup cheddar. Repeat with remaining layers.
    Adding ingredients needed to make ham and egg crockpot breakfast casserole into a white oval slow cooker.
  • In a small bowl, whisk the milk and flour until smooth.
  • In a separate large bowl, whisk the eggs with the milk-flour mixture, salt, pepper, and garlic powder. Pour evenly over the layers.
    Whisking together the eggs and cream together in a silver bowl and silver whisk.
  • Cover and cook on LOW for 4–5 hours, or until the center is set and reaches 160°F. Turn off the slow cooker and let stand 10–15 minutes before slicing. Garnish with additional chopped bell peppers, shredded cheese, and green onions. Serve.
    Covering slow cooker and cooking ham and egg crockpot breakfast casserole until it is done.

Notes

For more helpful hints, substitution ideas, slow cooking tips, and other delicious recipe ideas, check out my post above.
CROCKPOT COOKING TIPS: Every slow cooker heats a little differently, so cooking times can vary. Once you know how your crock pot runs (hotter or cooler), you can adjust as needed. 
TIPS: Thaw and drain any frozen onions and bell peppers so they do not add extra liquid. If your slow cooker runs hot, start checking the casserole around 4 hours and stop cooking as soon as the center is set to keep the eggs tender.
VARIATIONS: Swap part of the cheddar for pepper jack for more kick, or add a pinch of smoked paprika to the egg mixture. You can also stir a handful of thawed frozen spinach into the veggie layer or use leftover holiday ham for extra flavor.
SERVING SUGGESTIONS: Serve warm topped with extra green onions, salsa, hot sauce, or a spoonful of sour cream. Pair with fresh fruit, berries, or a simple green salad for a complete breakfast or brunch.

Nutrition

Calories: 488kcalCarbohydrates: 24gProtein: 35gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 344mgSodium: 1661mgPotassium: 732mgFiber: 2gSugar: 4gVitamin A: 2040IUVitamin C: 72mgCalcium: 405mgIron: 3mg
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