Slow Cooker Western Egg Casserole

posted by Andrea | 01/25/2012

Thanks to my new meal planning method, we have breakfast for dinner once each week. We do this partially because we really like breakfast foods, but also because breakfast foods are great way to get lots of protein {egg, yogurt, milk, and cheese} without spending money on expensive cuts of meat.

However, the one thing I don’t always like about breakfast foods is the inability to prepare them ahead of time {pancakes and eggs aren’t that great reheated!}. So, ever since I got my new slow cooker for Christmas, I’ve been on the lookout for simple breakfast recipes that could be made ahead of time in a slow cooker.

Since we really love omelets and egg casseroles, I figured I would start my “breakfast in a slow cooker adventure” with an egg recipe. I wasn’t exactly sure how it would turn out because I simply used whatever ingredients we had in the house… however it really turned out to be quite delicious {and I got to smell it cooking all day long!}

Recipe for Slow Cooker Western Egg Casserole:

{print this recipe}

Ingredients:

  • 10 eggs
  • 1 32 oz. package frozen hashbrowns
  • 2 c. cooked ham or sausage
  • 1 medium onion; chopped
  • 2 peppers chopped {I used a mixture of colored peppers from our freezer}
  • 2 c. shredded cheddar cheese
  • 1 c. milk
  • 1 c. sour cream
  • 1 t. garlic powder
  • salt and pepper to taste

Directions:

  • Spray 5 or 6 qt. slow cooker with nonstick spray
  • Layer ½ of the hashbrowns, meat, onions, peppers, and cheese.
  • Repeat with a second “layer” of hashbrowns, meat, onions, peppers, and cheese.
  • In a medium bowl, mix together eggs, milk, sour cream and seasonings. Pour mixture over the rest of the ingredients in crock pot {don’t stir… just let it settle}.
  • Put the lid on and cook on low for eight hours.

If you want to speed things up a bit, you can cook it on high for the first 2 hours and then on low for about 4 more hours… however, I wouldn’t cook it on high the entire time.

I served our Egg Casserole with toast, jam, fresh fruit, and yogurt.

This recipe would also be a delicious, no-fuss breakfast — just turn the slow cooker on the night before!  And of course, you could substitute your favorite meats, cheeses, veggies, etc. to fit your family’s taste buds.

Have you make breakfast in a slow cooker before?

Visit my virtual recipe box for more simple, delicious, family friendly, recipes!

Related Posts Plugin for WordPress, Blogger...

Filed under: FoodMeal Planning

 
 

19 comments

  1. JD

    01/25/2012

    Wow, this is brilliant! My husband loves breakfast but I don’t. This would be so easy for me to cut the recipe down and put it in the crock pot. A win-win for both of us. Thanks.

    [Reply]

  2. Audra

    01/25/2012

    This looks yummy! Think it could last longer than 8 hours in the slow cooker or would it burn? Also, did this make a lot? Think it would freeze and warm up later well? My little family only includes my husband, me and our 2 year old that hardly eats. This seems like it would be enough for two meals. Maybe not.

    [Reply]

    Andrea Reply:

    Audra — this was actually enough for 4 adults to eat for dinner and then again for breakfast the next day… so you could probably make a 1/3 batch and be fine. I’m not sure it would freeze well though, I’d just make a smaller batch.

    Also, I think it would be fine for a little more than 8 hours, but I wouldn’t leave it in there for much longer… especially if you are making a smaller batch.
    Hope this helps!

    [Reply]

    Audra Reply:

    Thank you! I will have to make a smaller batch. I hate the mess of making eggs so this will be a nice change.

    [Reply]

  3. Dawn

    01/25/2012

    Your printed version of this recipe says 410 eggs! HaHa. I am going to make this tomorrow using just 10 eggs :))

    [Reply]

    Andrea Reply:

    Ahhh… thanks for catching that one Dawn!
    I’ve updated the printable recipe… and yes, 10 eggs will be plenty of eggs for your casserole!!

    [Reply]

  4. sarah

    01/25/2012

    Sweet! You just saved dinner for me had a plan but just didn’t feel like chicken tonight will have that tomorrow! Too late for the slow cooker so going to throw it in the oven. thanks for sharing!.

    [Reply]

    Andrea Reply:

    Hope you enjoyed your egg casserole last night — did it turn out in the oven? How long did you have to cook it for?

    [Reply]

    sarah Reply:

    It turned out great, going to have to make it a staple. I cooked it for about 30-35mins (had to guess when I popped it in kids were yapping in my ear) at 350deg.
    Thanks again for saving dinner last night!!!

    [Reply]

  5. Kristen @ Joyfullythriving

    01/25/2012

    I make a similar egg casserole in my crock pot and love it! I’ve discovered that the O’Brien potatoes are a nice substitute for regular hash browns when you’re in a hurry because you don’t have to chop the peppers and onions. Next summer, I need to freeze more of my garden peppers!

    [Reply]

    Andrea Reply:

    Good tip Kristen,
    I’ve actually never used O’Brien potatoes (never even heard of them before) so I will definitely have to keep an eye out for them at the grocery store!

    [Reply]

  6. Mae @ Endless Baby

    01/25/2012

    Andrea,

    Try this recipe, it can be made AHEAD of time and I think you and your family might really enjoy it. Plus, it only involves ingredients that you would have on hand (no special expensive ingredients here) plus its a BREAKFAST recipe.

    http://www.foodnetwork.com/recipes/emeril-lagasse/breakfast-casserole-recipe/index.html

    I hope this gives you another recipe inspiration

    [Reply]

    Andrea Reply:

    Thanks Mae — it looks delicious… and I love any recipe that can be made ahead of time!

    [Reply]

  7. Christy

    03/09/2012

    Did you add spinach too? I’m going to give this a try when we have a busy morning and need to leave quickly but want a nice filling breakfast!!

    [Reply]

  8. Lynne

    05/09/2012

    Do you think this could be assembled the night before and cooked in the morning? Put the crock in the refrigerator until morning and then start? I was thinking maybe I could assmble everything and then just pour over the eggs before I leave for work and let it cook all day. Has anyone tried this way?

    [Reply]

    Andrea Reply:

    I definitely think this would work. And I’m guessing you could even pour the eggs over it at night too.

    [Reply]

    Lynne Reply:

    I did this, I made it and I assembled everything, including the egg mixture, the night before and it was great! My family loved it!! The only thing is that it made A LOT! So, I think next time I will try to cut down the portion. Thanks for sharing with us and thanks for replying to my comment!

    [Reply]

  9. cmwheeler

    10/20/2012

    Thanks for the recipe!

    Just FYI – if you freeze leftover pancakes and then pop them in the toaster, they come out perfect every time!

    [Reply]

  10. Monice Richardson

    02/27/2013

    I tried this tonight, 3 out of 5 of us liked it.The young ones turn their noses up to onions and peppers, but I thought it was yummy. It did make a ton, so we have breakfast for tomorrow. :-)
    PS I tried cooking it on high for a little bit. In just an hour I smelt it burning, so next time I will keep it on low the whole time.

    [Reply]

Leave a comment

Notify me of followup comments via e-mail. You can also subscribe without commenting.