This easy slow cooker breakfast casserole is made with frozen hash browns, vibrant bell peppers, ham, eggs and cheddar cheese! It’s perfect for Christmas morning or holiday brunch and is a total crowd pleaser!
Heat olive oil in a medium skillet over medium-high heat. Add in onions and bell peppers and saute until vibrant, stirring occasionally. Add in garlic powder, salt and pepper. Stir. Right before the veggies are cooked, stir in the green chiles then remove from heat.
1 Tbsp. olive oil, 1 red bell pepper, diced, 1 orange bell pepper, diced, 1 small white onion, chopped, 1/2 tsp. garlic powder, 1/2 tsp. salt, 1/2 tsp. pepper, 1, 4 oz. can diced green chilies
In a large mixing bowl, whisk eggs, milk and mustard together. Set aside.
12 large eggs, 1 cup whole milk, 1 Tbsp. Dijon mustard
Grease the bottom of a slow cooker with non-stick cooking spray.
Place half of all of the ingredients in the first layer: half of the bag of frozen hash browns, diced ham, onion/bell pepper mixture and then cheese.
30 oz. shredded hash browns, frozen, 1 lb. cooked ham, diced (or breakfast sausage), 1 1/2 cups cheddar cheese, shredded
Repeat layers again with remaining ingredients, ending with the cheese.
Pour egg mixture over all of the ingredients in the slow cooker.
Cook on low for 7-9hours. Garnish with diced green onions, chives, hot sauce etc. before serving.
diced green onions, chives, hot sauce
Video
Notes
Great use for leftover ham, or can use breakfast sausage!