Slow Cooker Breakfast Casserole

Slow Cooker Breakfast Casserole

3.9 of 5 (37)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 228.8
  • Total Fat: 11.6 g
  • Cholesterol: 200.4 mg
  • Sodium: 735.2 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 0.5 g
  • Protein: 14.7 g

View full nutritional breakdown of Slow Cooker Breakfast Casserole calories by ingredient
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Great recipe for pot lucks. Each serving is worth 6 WW points. Great recipe for pot lucks. Each serving is worth 6 WW points.
Number of Servings: 12


    32 ounces frozen hash browns
    1 pound cooked lean ham, cubed
    1 onion, diced
    1 green bell pepper, diced
    1 1/2 cup shredded cheese
    12 eggs
    1 cup skim milk
    1 teaspoon salt
    1 teaspoon black pepper


Spray crock pot well with cooking oil.

Divide potatoes, ham, veggies and cheese so you can create several layers of each in the crock pot.

Start with the hash browns, then ham, onions, peppers and then the cheese. Repeat until there are several layers.

Beat eggs, milk salt and pepper pour over layers in the crock pot. Cover and turn on LOW.

Cook for 10-12 hours overnight.

12 servings at 6 WW points each

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Member Ratings For This Recipe

  • Incredible!
    6 of 7 people found this review helpful
    I've never cooked eggs in a crock pot before... it works and was delicious! I served it at my Easter brunch and the crock pot was empty at the end!!! I'll definitely use this recipe again and again. - 4/18/09

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  • 6 of 8 people found this review helpful
    I'm going to try this the next time the teenager has a sleepover..with a few healthier substitutions. Chicken sausage or ground turkey instead of ham (lower salt and fat). Other seasonings to replace the salt (lower sodium). More egg whites than whole eggs (cholesterol is a little high for me). - 4/11/09

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  • O.K.
    5 of 5 people found this review helpful
    It wasn't bad, but I found it a bit mushy. - 1/17/09

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  • Very Good
    4 of 5 people found this review helpful
    I used half the recepie and used red bell peppers, low fat cheese - 4/12/09

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  • Very Good
    3 of 3 people found this review helpful
    Because I read that the hasbrowns tend to get mushy, I used southern hash browns instead. I halved the milk. I would agree that more spices are needed. It was a bit bland, but putting salsa on the finished product made it great. - 9/5/10

    Was this review helpful?   yes  No
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