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.
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.
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.