Breakfast Slow Cooker Casserole
Start your day right with this effortless slow cooker breakfast casserole! Packed with fluffy eggs, savory sausage, and cheesy goodness, it’s the ultimate make-ahead meal that warms you from the inside out. Just set it up in the morning, and enjoy a hearty breakfast without the fuss!
Prep
15
min
Cook
480
min
Serves
7
people
Level
beginner
📝 Ingredients
Serves 7🥬Fresh Produce(1)
- Pepper & Onion Blend (8.82 oz)
🥩Meat & Seafood(1)
- Diced Ham (Sugardale) (7.06 oz)
🥛Dairy & Eggs(2)
- Reduced Fat Mexican Style Blend of Cheeses (Happy Farms) (660 ml)
- Liquid Egg Whites Pasteurized (Goldhen) (900 ml)
📦Other(1)
- Shredded Hash Browns (Great Value) (12.4 oz)
Nutrition (per serving)
Calories
160
Protein
14g
Carbs
12g
Fat
6g
👨🍳 Instructions
- 1
Put half a bag of shredded hash browns in the slow cooker.
- 2
Add half a bag of pepper and onion blend.
- 3
Add half a bag of diced ham.
- 4
Add a whole bag of shredded cheese product.
- 5
Pour in the entire carton of egg whites.
- 6
Mix everything together.
- 7
Put the lid on and set the slow cooker to low for 6 to 8 hours.
💡 Pro Tips
- ✓Thaw hash browns for 30 minutes before adding to the slow cooker to ensure even cooking throughout the 6-8 hour cycle; frozen hash browns release water unevenly and create soggy, undercooked pockets in the center.timing30 minutes thaw time
- ✓Drain excess liquid from the pepper-onion blend using a colander before adding, removing 40-50% of water content that would otherwise dilute the egg whites and prevent proper coagulation.technique40-50% liquid removal
- ✓Shred the processed cheese block yourself rather than using pre-shredded product; the anti-caking agents (cellulose, potato starch) in pre-shredded cheese prevent proper melting and create a grainy texture after 6+ hours of slow cooking.ingredientAnti-caking agents inhibit melt
- ✓Reserve 1 cup of the egg white mixture and add it in the final 20 minutes of cooking; egg proteins fully denature at 158-160°F and coagulate unevenly over 6-8 hours, resulting in rubbery edges while the center stays custard-like.timing158-160°F denaturing point | add final 20 minutes
- ✓Spray the slow cooker ceramic insert with cooking oil before layering to prevent the cheese and egg mixture from bonding to the surface, which is especially critical with processed cheese that contains higher fat content (15-18% vs. 10-12% in whole cheeses).equipment15-18% fat in processed cheese
Share this recipe
Prep
15
min
Cook
480
min
Serves
7
people
Level
beginner
Share this recipe
Breakfast Slow Cooker Casserole
Start your day right with this effortless slow cooker breakfast casserole! Packed with fluffy eggs, savory sausage, and cheesy goodness, it’s the ultimate make-ahead meal that warms you from the inside out. Just set it up in the morning, and enjoy a hearty breakfast without the fuss!
📝 Ingredients
Serves 7🥬Fresh Produce(1)
- Pepper & Onion Blend (8.82 oz)
🥩Meat & Seafood(1)
- Diced Ham (Sugardale) (7.06 oz)
🥛Dairy & Eggs(2)
- Reduced Fat Mexican Style Blend of Cheeses (Happy Farms) (660 ml)
- Liquid Egg Whites Pasteurized (Goldhen) (900 ml)
📦Other(1)
- Shredded Hash Browns (Great Value) (12.4 oz)
Nutrition (per serving)
Calories
160
Protein
14g
Carbs
12g
Fat
6g
👨🍳 Instructions
- 1
Put half a bag of shredded hash browns in the slow cooker.
- 2
Add half a bag of pepper and onion blend.
- 3
Add half a bag of diced ham.
- 4
Add a whole bag of shredded cheese product.
- 5
Pour in the entire carton of egg whites.
- 6
Mix everything together.
- 7
Put the lid on and set the slow cooker to low for 6 to 8 hours.
💡 Pro Tips
- ✓Thaw hash browns for 30 minutes before adding to the slow cooker to ensure even cooking throughout the 6-8 hour cycle; frozen hash browns release water unevenly and create soggy, undercooked pockets in the center.timing30 minutes thaw time
- ✓Drain excess liquid from the pepper-onion blend using a colander before adding, removing 40-50% of water content that would otherwise dilute the egg whites and prevent proper coagulation.technique40-50% liquid removal
- ✓Shred the processed cheese block yourself rather than using pre-shredded product; the anti-caking agents (cellulose, potato starch) in pre-shredded cheese prevent proper melting and create a grainy texture after 6+ hours of slow cooking.ingredientAnti-caking agents inhibit melt
- ✓Reserve 1 cup of the egg white mixture and add it in the final 20 minutes of cooking; egg proteins fully denature at 158-160°F and coagulate unevenly over 6-8 hours, resulting in rubbery edges while the center stays custard-like.timing158-160°F denaturing point | add final 20 minutes
- ✓Spray the slow cooker ceramic insert with cooking oil before layering to prevent the cheese and egg mixture from bonding to the surface, which is especially critical with processed cheese that contains higher fat content (15-18% vs. 10-12% in whole cheeses).equipment15-18% fat in processed cheese