A comforting slow cooker casserole that’s also totally Instagrammable? Sign us up. This hearty breakfast bake, which is packed with vibrant veggies, cooks while you’re asleep — meaning you’ll wake up to a warm, fully-cooked breakfast. It’s one of my favorite solutions for hurried weekdays, when making another egg dish, such as an omelet or a frittata, simply isn’t realistic.
This is my favorite slow cooker casserole, with a variety of veggies and cubes of thick-cut deli ham scattered throughout. I like ham because it pairs well with eggs and doesn’t require any upfront cooking, but if you prefer bacon or sausage, you can swap those in instead you’ll just need to cook them on the stovetop first before crumbling them into the filling. Looking to keep your egg casserole meat-free? Simply omit the ham all together and proceed with the recipe as directed.
Ingredients12 large eggs
1 cup whole milk
8 ounces sour cream
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
2 cups frozen shredded potatoes (not thawed)
8 ounces thick-cut deli ham (1/2-inch thick), diced
1 medium bell pepper, cored, seeded, and chopped
1 small red onion, chopped
2 cups baby spinach (about 2 ounces)
1 1/2 cups shredded sharp cheddar cheese (3 ounces), divided
Method* Whisk the eggs, milk, sour cream, mustard, salt, and pepper together in a large bowl.
* Coat a 6-quart slow cooker with cooking spray.
* Add the potatoes, ham, peppers, onion, spinach, and 1 cup of the cheese and stir to combine.
* Add the egg and stir combined. Smooth the filling into an even layer.
* Cover and cook on the LOW setting until the eggs are cooked through and lightly browned around the edge, 7 to 8 hours.
* Turn off the slow cooker and sprinkle the remaining 1/2 cup of cheese over the top of the casserole.
* Cover and let sit until the cheese melts completely, about 5 minutes.