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.
Servings: 10 servings
Calories: 372kcal
Equipment
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 shredded hash browns, thawed and squeezed of excess liquid about 15 ounces
- 2 cups diced ham (see Cooking Notes) about 12 ounces
- 1 1/2 cups shredded cheddar cheese
- 2 cups shredded Gruyere cheese a 6-ounce block; 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 372kcal | Carbohydrates: 17g | Protein: 25g | Fat: 23g | Cholesterol: 258mg | Sodium: 1164mg | Fiber: 2g | Sugar: 3g