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A serving of Crock Pot Ham and Egg Breakfast Casserole

Crock Pot Ham Egg Breakfast Casserole

Arlene Mobley - Flour On My Face
Crock Pot Ham and Egg Breakfast Casserole is a great family style Sunday breakfast recipe that is made with basic breakfast ingredients. Cubed ham, eggs and cheese are slow cooked for a cheesy breakfast casserole that is ready to serve in about 3 hours.
5 from 2 votes
Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Breakfast, Brunch, Main Dish
Cuisine American
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Servings 8 Servings
Calories 331 kcal

Ingredients  

  • 12 slices of toasted bread cubed
  • 1 ½ cups of finely grated sharp cheddar cheese divided
  • 1 ½ cup cooked ham cubed
  • 8 large eggs
  • 1 ½ cups of milk
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon of dried parsley flakes
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Instructions 

  • Layer the cubed bread, diced ham and 1 cup of the shredded cheese in the crock pot.
  • In a large mixing bowl beat the eggs, milk, parsley, salt and pepper. Whisk until combined.
  • Pour the egg mixture over the bread, ham and cheese in the crock pot.
  • Cover and cook on low for 3 to 4 hours or until the eggs are set in the center. 
  • Once the eggs cooked sprinkle the remaining half cup of shredded cheese over the top. 
  • Cover and allow the cheese to melt before serving. 
  • Makes about 8 servings. Cut into squares before serving. 

Notes

  • For a Mexican version top each serving with sour cream and salsa. 
  • This breakfast casserole recipe has been made in a shallow 3.5 quart Casserole Crock Pot. If using a 6 or 8-quart crock pot the cooking times will vary. A deeper crock pot will require a longer cooking time.
 

Nutrition

Serving: 1Serving | Calories: 331kcal | Carbohydrates: 24g | Protein: 21g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 228mg | Sodium: 831mg | Potassium: 295mg | Fiber: 2g | Sugar: 5g | Vitamin A: 563IU | Vitamin C: 5mg | Calcium: 295mg | Iron: 3mg
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