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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.