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Breakfast Bake

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6 Comments

Breakfast Bake
This image courtesy of Tom Krawczyk for RecipeLion.com

This breakfast bake is a delicious combination of hash browns, cheese, eggs and ham. If you love omelets and bacon, you will appreciate this delectable slow cooker breakfast recipe. This is truly one of the easiest slow cooker breakfast casseroles we've ever made in our test kitchen. Speaking from first-hand experience, we know this recipe is perfect for busy holiday mornings and entertaining when family and friends are over. Just set this casserole out, and watch how it disappears before your eyes. Good news is you can buy ingredients in bulk and make this recipe a few times during the same week. Since this cheesy egg and bacon casserole is super budget friendly, you'll be able to eat like a king for very little out-of-pocket expense.

Serves: 12

Cooking Time: 5 hr

Ingredients
  • 30 ounces frozen shredded hash brown potatoes
  • 1/2 cup finely chopped onion
  • 1 pound ham slice, about 1-inch thick and cut into 1-inch cubes (about 3 cups)
  • 10 ounces shredded cheese, cheddar or a mixture of types
  • 1/2 cup chopped fresh parsley
  • 1 dozen eggs
  • 1 cup milk use fresh, evaporated, whole or 2%
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • fresh ground pepper
Instructions
  1. Spray a 6-quart slow cooker lightly with cooking spray.  
  2. Combine the potatoes with the onion.
  3. Combine the cheese and parsley in a bowl.
  4. Layer ingredients into the pot in this way: half the potatoes, half the ham, 1/3 of the cheese and parsley mixture; repeat with half the potatoes, half the ham, 1/3 of the cheese and parsley mixture.
  5. In a large bowl, whisk together the eggs with milk, mustard and salt and pepper. Gently insert the handle of a wooden spoon into the cooker contents to make holes to the bottom of the layers, then gently pour the egg mixture over.
  6. Finally, sprinkle the remaining cheese and parsley over the top.
  7. Cover and cook on low for 4 – 5 hours.  

Notes

To make ahead, the assembled bake can be covered and refrigerated up to 8 hours before bringing to room temperature and cooking.

Variation:
For a different flavor with the same easy results, substitute 2 cups sliced cooked Italian sausage (hot if your family enjoys the spices, or mild) for the ham, use chopped basil instead of the parsley, and sprinkle the top with ¼ cup grated parmesan cheese. 

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Hash browns, bacon, cheese, and eggs - what could be bad? This breakfast bake was delicious! I was so pleased to find that it wasn't overly salty, as so many that include ham or bacon tend to be. It was brilliant to include the mozzarella with the cheddar, and the evap milk really gave it the perfect texture. This is sure to become a staple in my house!

A really tasty breakfast meal. I loved the hash browns and cheesy topping.

Super tasty! I would add a bit of crushed red pepper for an extra kick :)

I love the egg to hashbrown ratio. Really delicious.

This was great! It looks really eggy at first, but then you realize those are hash browns and all is well in the world. I would add some more ham and maybe a vegetable.

A vegetable?? Bite your tongue!! lol

Why do so many of your recipes serve a lot of people, or take so many eggs? I am single, and make many meals in a crock pot.

I am sure if you just modify the recipe a bit, it wouldn't be too hard to make a smaller version of your dish. Or, you could save the leftovers for an easy breakfast on-the-go!

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