Description
A hearty breakfast hashbrown crockpot casserole for a filling start to your day.
Ingredients
Scale
- 30 oz frozen hashbrowns
- 1 cup shredded cheddar cheese
- 1 cup diced ham
- 1 cup diced bell peppers
- 1/2 cup chopped onion
- 4 large eggs
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Spray the crockpot with cooking spray.
- Add hashbrowns to the crockpot.
- Layer the ham, bell peppers, and onion over the hashbrowns.
- In a bowl, whisk eggs, milk, salt, and pepper.
- Pour the egg mixture over the hashbrown mixture.
- Top with shredded cheddar cheese.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Serve warm.
Notes
- Feel free to substitute ham with bacon or sausage.
- Add your favorite vegetables for extra flavor.
- This dish can be prepared the night before and cooked in the morning.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Breakfast
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 180mg
Keywords: breakfast hashbrown crockpot casserole