Slow Cooker Ham and Egg Breakfast Casserole
Avoid the last-minute breakfast rush when hosting a crowd by using your slow cooker to make this delicious layered ham and egg bake.
2/3 cup half-and-half
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper (cayenne)
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup chopped green onions
1 cup shredded Gruyère cheese (4 ounces)
6 cups frozen country-style shredded hash brown potatoes (from 30-ounce bag)
1 (9 ounce) box frozen spinach, thawed, squeezed to drain
2 cups cubed cooked ham (about 12 ounces)
Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray.
In medium bowl, beat eggs, half-and-half, salt, black and red pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses.
Layer half of the potatoes, spinach, ham, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
Cover; cook on LOW heat setting 4 to 5 hours or on HIGH heat setting 2 1/2 to 3 hours or until temperature reaches 160°F (71°C) in center and egg mixture is set.
Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.
Preparation Time: 20 minutes Cook Time: 4 hours
For a make-ahead tip, you can cut up the ham, shred the cheese, cook the spinach, chop the green onions and line your slow cooker with foil. Refrigerate ingredients until you use them.
For a vegetarian version, omit the ham. You can also add other vegetables such as chopped red or green bell pepper, cooked mushrooms or double the spinach.
Slow cookers vary. An oval slow cooker works well for this recipe. Keep an eye on your strata so it doesn't get overdone. The foil will help it from browning too quickly.
Amount per serving: Calories 450 (Calories from Fat 200), Total Fat 23 g (Saturated Fat 11 g, Trans Fat 0 g), Cholesterol 335 mg; Sodium 1370 mg; Total Carbohydrate 34 g (Dietary Fiber 3 g, Sugars 3 g), Protein 28 g; Exchanges: 2 Starch; 1/2 Vegetable; 1/2 Lean Meat; 1 High-Fat Meat; 1 Fat; Carbohydrate Choices: 2
Recipe Courtesy Of