If I ever ran for public office, I’d run on one position and one position only: make breakfast casserole a year-round thing.
Why is it that we only eat it around the holidays? That’s a travesty, in my opinion.
I make breakfast casseroles throughout the year. I like them because my husband and I can eat on them throughout the week, or take them with us to work for lunch. Breakfast casseroles are just another easy meal prep for my family.
I usually switch between two breakfast casseroles for Christmas: my family’s sausage breakfast casserole or my husband’s favorite biscuits and gravy casserole (that’s what we’re making this year). I decided to test this one out to see if it would make it into the holiday rotation.
Verdict: a very hard maybe! I’d have to swap out the ham for bacon or sausage since my husband doesn’t like ham, but I REALLY liked how simple this recipe is. The cleanup was a breeze, too, especially if you use a slow cooker liner.
Make sure to season your hashbrowns well along with the eggs. Once everything starts cooking together, the flavors will really meld together well.
Feel free to leave out the onion and red bell pepper, too, if that’s not your jam.
Slow Cooker Ham & Hashbrown Breakfast Casserole
A simple breakfast casserole made entirely in the slow cooker with hashbrowns, ham, pepper, onions and tons of cheese and egg.
- Grease a large slow cooker with cooking spray (or use a crockpot liner). In a large bowl, whisk together the eggs, milk, 1 teaspoon garlic powder, 1 teaspoon Cajun seasoning, salt and pepper until well combined.
- Place 1/3 of the frozen hashbrowns in the slow cooker and season with Cajun seasoning, garlic powder, salt and pepper. Add 1/3 of the onion and peppers, 1/3 of the ham, and 1 cup cheese. Repeat with remaining 2 layers.
- Pour egg mixture over the layers. Top with remaining cup of cheese.
- Cover and cook on low for 6-8 hours, or until eggs are done. Let sit for 30 minutes before serving.