Happy Crockpot Monday! As I mentioned on my guest post last week for Justine at The Lone Home Ranger, I am really trying to branch out with my crock pot recipes. Sure, anyone can make soup in the crockpot, I want to expand my horizons a little!
I decided to try making a breakfast casserole this week. When I told my husband about my plan, I think he was a little skeptical that eggs could cook in the crockpot! But, I am here to tell you that it worked! (And it smelled pretty awesome as it cooked all night long!)
The night before, I put all the ingredients in the crockpot, and put it on low.
I cooked it on low for 6 hours. If you have a warm setting on your crockpot, it would work well to cook this and then switch to warm. I don’t, so after 6 hours, I checked it and turned off the crockpot. You may have to adjust with the settings of your crock pot, and how big your crockpot is (I think this one is a 6 quart).
Looks pretty enough for company, I think!
Breakfast Casserole with Potatoes, Ham and Cheese
Prep Time: 15 minutes
Cook Time: 6 hours
- 40 oz shredded hashbrowns
- 6 large eggs
- 6 large egg whites
- 1/2 cup milk
- 2 bell peppers, chopped (I used one red pepper and one green pepper
- 1/2 onion, chopped
- 1 1/2 cups shredded cheese
Place the shredded potatoes in the bottom of the crock pot.
In a bowl, mix together the eggs, egg whites, milk, salt and pepper. Whisk well. Pour this mixture over the potatoes.
Add the ham and cheese into the crock pot, and stir again.
Cook on low 6 hours, or high 4 hours. If you cook this overnight, just be careful it doesn’t cook too long and burn the heck outta your crock pot.
I added some tabasco to mine …
BTW, all I did to get the casserole in a pretty little mound was I scooped it into a 1/2 cup measuring cup to form it, and then tapped the bottom of the measuring cup to remove it onto a plate.
I’m not entirely sure I calculated the nutritional content correctly, but I think it is around 300 calories for a 1 cup serving. Not too bad; it is pretty filling!
Have a great day!