Crockpot Morning Casserole (Printable Version)

Wake up to a warm and ready breakfast cooked overnight. Layers of hash browns, cheese, eggs, and ham make this dish hearty and satisfying.

# Ingredients:

→ Ingredients Needed

01 - 1 lb ham or bacon, precooked
02 - 12 large eggs
03 - 1 medium onion, diced
04 - 3/4 cup full-fat milk
05 - 1 1/2 cups shredded cheddar (medium)
06 - 32 oz frozen shredded hash browns
07 - Salt and black pepper, as needed
08 - 1 green bell pepper, chopped up (optional)

# Steps:

01 - Coat the inside of your slow cooker (4-quart size) with spray or a light layer of oil to stop sticking.
02 - Evenly put 1/3 of the hash browns into the bottom of the slow cooker as the first layer.
03 - Top the hash browns with a third of the meat, diced onions, and optional bell peppers. Sprinkle with a pinch of salt and pepper for flavor.
04 - Throw on 1/3 of the cheddar cheese evenly over the meat-veggie mixture.
05 - Do the same layering (hash browns, meat, veggies, seasonings, and cheese) two more times until everything’s gone.
06 - Mix the eggs with milk in a large bowl until it’s smooth and combined nicely.
07 - Pour the egg mixture all over the layers in the slow cooker, spreading it out evenly.
08 - Cover the slow cooker, place it on low, and let it go for 6-8 hours. It’s ready when the eggs are firm and cooked fully.

# Notes:

01 - Switch up the meat by using sausage if ham or bacon isn’t your thing.
02 - Mushrooms or spinach make great extra veggies to toss in.
03 - Salsa, hot sauce, or sour cream are perfect toppings for serving.

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