Crockpot Breakfast Casserole with Ham and Gruyere
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Friends and family will oooh and ahhhh over this gourmet Crockpot Breakfast Casserole that includes ham (or bacon), cheddar and Gruyere cheeses, and a host of colorful veggies. Our well-tested method yields a perfectly cooked, mouthwatering casserole for Christmas breakfast, Easter lunch, or dinner for a group!
6 Reasons You’ll Love This Recipe
I cannot impress this upon you enough: MAKE.THIS.CASSEROLE. Our team and families here at Thriving Home couldn’t get enough of it! Here’s why…
- Flavor and Color: With layers of hash browns, ham, Gruyere cheese, cheddar, roasted red peppers, kale, and more, it’s a sight to behold, smell, and devour!
- Easy to Make Ahead: Similar to our Spinach and Bacon Quiche, prep this ahead for your next holiday gathering or when you host guests. Store it in the fridge for up to 3 days or in the freezer (using our instructions below) for up to 3 months.
- BIG Batch: Easily serves 10-12 people and is great for feeding a crowd, like these other meals for large groups.
- Accurate Cook Time: Most recipes online have you overcook your casserole (overnight is waaay too long!). The correct cook time is actually only 4 hours on low according to multiple tests in our kitchens and according to America’s Test Kitchen’s cookbooks. So, this is perfect for a brunch, Easter lunch, or a breakfast-for-dinner option.
- Reheats Well: It’s delicious as leftovers! Our family ate on this casserole for days, and I was able to take some to our neighbors, too. Like I mentioned, it feeds an army!
- Gluten-free: If you’re trying to avoid gluten, this casserole does so by using hash browns instead of bread.
- High in Protein: We explain how important protein is in our Round up of High Protein Slow Cooker recipes. This breakfast casserole fits the bill with 25 grams per serving.
Tip: If you like the idea of this casserole but want one that bakes in the oven, try our 5-ingredient Hash Brown Breakfast Casserole.
Ingredients
You can find everything you need at your local grocery store. Here are a few notes about some of the ingredients:
- Cubed Ham – I found cubed/pre-diced ham at the store. Or you can use a ham steak and chop into small pieces.
- Gruyere Cheese – I bought one 6-ounce block and shredded it by hand. It just took a minute or so. Monterey Jack or Cheddar would work instead.
- Shredded Parmesan cheese – Provides another layer of flavor.
- Roasted red peppers – Adds color and savoriness. Find a jar in the pickle aisle.
- Kale – Adds amazing color and nutrition. You can’t really taste it, though. You can substitute baby spinach instead.
- Fresh or frozen hash browns – Make sure they are thawed and that you squeeze any extra liquid out of them first! Do this by placing them in a dish towel and twisting it over the sink.
Pro Tips
After making this many times over the years, here are a few secrets to success:
- Spray the crock pot insert well with cooking spray to avoid sticking and help with clean-up.
- Definitely squeeze excess water out of the potatoes before adding to the crock pot.
- This was tested in a 6 quart slow cooker. Every slow cooker runs a little differently, so yours may be done a little sooner if it runs hot.
- The casserole is done when the center is completely set. I usually poke a butter knife in the middle to make sure it’s cooked through.
- Water will accumulate on top because of the moist cooking environment. Just dab it off with a paper towel before serving.
- To make the casserole look even more appetizing, sprinkle freshly chopped herbs like parsley or chives over the top.
How to Make Crockpot Breakfast Casserole
Saute Veggies
In a large skillet, heat the oil over medium-high heat until shimmery. Add the onions and red pepper flakes. Sauté until softened, about 3-4 minutes. Stir in the peppers, kale, and garlic and cook another 2 minutes or until the kale has wilted, seasoning with salt and pepper while it cooks. Set aside.
Layer Ingredients
Spray a 6-quart slow cooker insert generously with cooking spray. Layer 1 1/2 cups hash browns, 1 cup ham, half of the veggie mixture, 3/4 cup shredded cheddar, and 1 cup Gruyere evenly and then repeat with the remaining hash browns, ham, veggies, and cheeses.
Prep Wet Ingredients
In a large mixing bowl, whisk together eggs, milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. (Make sure the mixture is smooth and completely combined; you’ll need to whisk for a couple of minutes.)
Slow Cook
Pour over the other ingredients in the slow cooker making sure everything has egg over it. Note: The casserole can sit in the refrigerator for up to 3 days at this point.
Cover and cook on Low for about 4 hours, or until the center is set. Dab off any moisture from the top with a paper towel.
Serve
Top with optional fresh parsley on top. Taste and season with more salt and pepper, as needed. Serve warm.
How to Prep It Ahead of Time
Reduce stress and free up yourself to enjoy your next gathering by preparing this big batch recipe ahead of time.
Refrigerator Method (up to 3 days ahead): Simply build the casserole in the slow cooker insert (do NOT cook), cover it with plastic wrap or foil, and store in the refrigerator for up to 3 days.
Freezer Method (up to 3 months ahead): Believe it or not, this recipe will work as a freezer meal.
Freeze For Later: Follow Step 1 and let the veggie mixture cool. Prep the egg mixture (step 3) and add into a gallon-sized freezer bag or container. Add in the veggies, ham, hash browns, 1 cup of Gruyere cheese, and 3/4 cup of cheddar cheese. Seal tightly, toss lightly to combine, and freeze. Add the remaining 1 cup of Gruyere and 3/4 cup of cheddar to a small freezer bag or container and freeze along with the egg mixture.
Prepare From Frozen: Thaw in the refrigerator. (Tip: Place the freezer bag in a dish to prevent leaks.) Spray the slow cooker with cooking spray. Transfer the egg mixture to the slow cooker and stir to make sure ingredients are combined and evenly distributed. Top with the remaining Gruyere and cheddar. Follow Steps 4-5.
Side Dish Ideas
Here are side dish ideas that would go well with our Crockpot Breakfast Casserole.
FAQs
Leftover crockpot breakfast casserole can be stored in the refrigerator in an air-tight container for 3 to 5 days.
The casserole is done when the center is completely set or 160°F internally. I usually poke a butter knife in the middle to make sure it’s cooked through.
After testing recipes for our crockpot cookbook, From Freezer to Cooker, we learned that a hash brown breakfast casserole only takes 4 hours on LOW in the slow cooker. America’s Test Kitchen confirms this timing in their cookbooks, too.
Note: We learned from hundreds of tests, that every crock pot cooks a little differently. Just aware that it make take a little less or more time depending on your slow cooker.
More Casseroles to Serve at Breakfast
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Crockpot Breakfast Casserole with Ham and Gruyere Cheese
Friends and family will oooh and ahhhh over this gourmet Crockpot Breakfast Casserole that includes ham, Gruyere cheese, and a host of colorful veggies. Our well-tested method yields a perfectly cooked, mouthwatering casserole for brunch or breakfast-for-dinner.
Ingredients
- 1–2 tablespoons oil (enough to coat the bottom of pan)
- 1 medium yellow onion, diced (about 1 1/4 cups)
- 1/4 teaspoon red pepper flakes (up to 1/2 teaspoon for more heat)
- 1 (12 ounce) jar roasted red peppers, thoroughly drained and diced
- 2 cups finely chopped kale (be sure to remove the tough stems)
- 2 garlic cloves, minced
- Salt and ground black pepper, to taste
- Cooking spray
- 3 cups (about 15 ounces) shredded hash browns, thawed and squeezed of excess liquid
- 2 cups (12 ounces) diced ham (see Cooking Notes)
- 1 1/2 cups shredded cheddar cheese
- 2 cups (a 6-ounce block) shredded Gruyere cheese (sub: Swiss cheese or Monterey Jack)
- 12 large eggs
- 1 cup milk (we used 2% milk, but it’s your choice)
- Fresh chopped parsley, for garnish
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Instructions
Make It Now:
- Saute Veggies: In a large skillet, heat the oil over medium-high heat until shimmery. Add the onions and red pepper flakes. Sauté until softened, about 3-4 minutes. Stir in the peppers, kale, and garlic and cook another 2 minutes or until the kale has wilted, seasoning with salt and pepper while it cooks. Set aside.
- Layer the Casserole: Spray a 6-quart slow cooker insert generously with cooking spray. Layer 1 1/2 cups hash browns, 1 cup ham, half of the veggie mixture, 3/4 cup shredded cheddar, and 1 cup Gruyere evenly and then repeat with the remaining hash browns, ham, veggies, and cheeses.
- Prep Wet Ingredients: In a large mixing bowl, whisk together eggs, milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. (Make sure the mixture is smooth and completely combined; you’ll need to whisk for a couple of minutes.) Pour over the other ingredients in the slow cooker making sure everything has egg over it. Note: The casserole can sit in the refrigerator for up to 3 days at this point.
- Slow Cook: Cover and cook on Low for about 4 hours, or until the center is set. Dab off any moisture from the top with a paper towel.
- Serve: Top with optional fresh parsley on top. Taste and season with more salt and pepper, as needed. Serve warm.
Freeze For Later: Follow Step 1 and let the veggie mixture cool. Prep the egg mixture (step 3) and add into a gallon-sized freezer bag or container. Add in the veggies, ham, hash browns, 1 cup of Gruyere cheese, and 3/4 cup of cheddar cheese. Seal tightly, toss lightly to combine, and freeze. Add the remaining 1 cup of Gruyere and 3/4 cup of cheddar to a small freezer bag or container and freeze along with the egg mixture.
Prepare From Frozen: Thaw in the refrigerator. (Tip: Place the freezer bag in a dish to prevent leaks.) Spray the slow cooker with cooking spray. Transfer the egg mixture to the slow cooker and stir to make sure ingredients are combined and evenly distributed. Top with the remaining Gruyere and cheddar. Follow Steps 4-5.
Notes/Tips
- 3/3/2024 Recipe Updates: I retested this older recipe several times and decided that ham is a better choice than bacon and cheddar cheese is better than the shredded Parmesan for the recipe. I’ve made those updates. However, I give instructions for the bacon below if that’s what you prefer.
- Be sure to squeeze the excess water from the potatoes! Do this by placing the hash browns in a dish towel, wrap it, and squeeze it over the sink.
- About the ham: I found pre-cubed, cooked, uncured ham in the refrigerator section near the bacon and used about 12 ounces. Or you can use leftover ham from the holidays. I haven’t tested it with deli ham but I think that would work as long as it’s not a sweet ham.
- If you want to use bacon instead: We tested this with 1 pound bacon and it just wasn’t substantial enough. It was also quite messy and took longer to prepare. If you want to use bacon instead, I’d suggest using 2 pounds bacon. Drain off most of the grease and leave just enough to saute the veggies in.
- Trust us on the cook time so you don’t overcook it! Most slow cooker casserole recipes say to cook overnight, but the perfect timing is actually 4 hours on low.
- Make Ahead: You can prepare the casserole (before baking), cover, and place it in the fridge for up to 3 days in advance.
- Gluten-Free Note: While this is a naturally gluten-free casserole, hash browns can sometimes be cross-contaminated with gluten during processing. So look for “gluten-free” on the package if that’s a concern.
- This was tested in a 6 quart slow cooker. Every slow cooker runs a little differently, so yours may take a little less time or take a little more time.
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Can I make in the oven?
I haven’t tested this specific recipe in the oven, but it should work. Please use our instructions from this recipe as your guide for how long to bake it: https://thrivinghomeblog.com/breakfast-casserole-with-hash-browns/
I love easy breakfast casserole recipes, and this one fit the bill for our family perfectly! My husband loves to reheat slices for breakfast at work through the week. It would be great for an Easter menu as well!
Yes! My husband and I both reheat slices of various breakfast casseroles at work. So easy, filling, and delicious. Thanks for leaving a review Whitney!
Made this ahead in my crockpot to have for Christmas brunch and everyone raves about it. There was ZERO left over and no one got seconds!
Love to hear this Janette! Thanks for taking the time to leave a review.
This is my go-to recipe for holidays. It’s perfect to put in the Crock Pot early in the morning and have ready by lunch or for a brunch. Flavors are delicious too.
If I plan to have this for breakfast and don’t want to get up at 4 am …how is the best way to prepare it? Would it be better then to do it in the oven for shorter time?
Yes, I’d say put it in a 9×13 casserole dish and bake it at 350 degrees F. I’m guessing 45-50 minutes, but I haven’t tested this exact recipe in the oven. Just make sure the eggs are set in the middle.
Hello! I’d like to make it in a baking dish. Does anything need to be changed (timing, temperature and/or size of dish) from the recipe?
Hi Donna. I’d use these baking instructions as your guide if you’ll be baking this in the oven instead: https://thrivinghomeblog.com/breakfast-casserole-with-hash-browns/. However, this recipe may take longer to bake than the one I linked to because it’s got veggies in it.
Hi! If you’re planning to prep and leave in fridge for a couple of days do the potatoes need to be thawed?
Hey Jen, I think it would be a good idea to thaw the potatoes ahead of time and squeeze out extra liquid from them so you don’t end up with a super soggy casserole.
You posted that there was a video to watch it come together, but I can’t find any video. Was that left out on purpose? I want to try this for T-Day brunch…
I double checked and the video is in there. It’s towards the middle to bottom part of the article. It may be loading slowly for you, perhaps. Please let me know if you have any questions about the recipe. It would be great for Thanksgiving Brunch!
This sounds delicious! I can’t eat bell peppers and am struggling to come up w/a veggie sub. I’m sure I could leave out…or maybe mushrooms? Asparagus?
I’m sorry I missed your comment, Tracy! I love your idea of asparagus or mushrooms. I’ve had similar casseroles with those veggies before and they are tasty!
Have you made this individual ramekin dishes? I’m thinking 30 mins might be enough time.
I haven’t but I love the idea. Yes, try 30 minutes in the oven at 350 degrees and see if it’s set in the middle and brown on top.
Has anyone made this and how was it?
I have. It’s delicious. 🙂
Can I omit the potatoes if I have someone who is doing Keto? Or will that affect the casserole?
I think removing the hash browns would definitely affect the recipe adversely. Sorry!
Hi. Do you think I could cut the recipe in half ? It will only be for 2 people. Thanks.
Yes, I do. It may not cook as long, though. I would check it at 2 hours. Make sure the eggs are set in the middle
Have you used fresh shredded potatoes? I would live to use up the potatoes I have on hand.
I’m sorry to say that I haven’t tested this with fresh potatoes yet, but I know you can do it. Just follow the instructions from a trusted source like Pioneer Woman about how to make your own hash browns. Use them before cooking, but be sure to rinse out the starch and really dry them well. https://thepioneerwoman.com/food-and-friends/how-to-make-hash-browns/
How would you make this casserole if you don’t have a crockpot
Thank you
Patti
Bake at 350°F in a 9×13 inch casserole dish until the edges are bubbly and it’s cooked through, probably about 55-65 minutes. The top should be golden brown, but if it starts to get too brown you can cover it with foil.
Can it still be prepped 3 days before baking if done in the oven?
Yep!