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Party Egg Casserole in the Slow Cooker

Do you have guests coming over for the holidays? Do you need to feed the family breakfast and don’t have much time on your hands? Try this Party Egg Casserole in a slow cooker to help save a little time and head ache in the early morning hours. This recipe has been modified to save on fat and calories this holiday season. Instead of using whole milk, we’ve used skim milk and instead of using 8 slices of bacon we substituted lean diced ham. You can throw this together the night before, turn on the slow cooker and wake up to a tasty party egg casserole the next morning. Enjoy and have a happy and healthy holiday season!

Yield: 8-10 servings

1 ½ cups diced ham
1 small onion, diced
I clove garlic, minced
1 small bellpepper, diced – red or green or both
1 (2 pound) bag of frozen, shredded hashbrowns
1 ½ cups reduced-fat shredded cheddar cheese
12 eggs
1 cup skim milk
1 teaspoon dried dill
¼ teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
1. Grease inside of slow cooker. 2. Saute ham, onion, garlic, and bell pepper on medium-high heat for five minutes in skillet. 3. Place 1/3 of the frozen hashbrowns into the bottom of the slow cooker, spread evenly to cover the bottom. 4. Add 1/3 of the ham/onion/garlic/bell pepper mixture and 1/3 of the cheese. 5. Repeat layers, ending with cheese. 6. In a large bowl, mix eggs, milk, dill, salt & peppers – pour over layered ingredients in slow cooker and cook on low for 8 hours. 7. When cooking is complete the internal temperature should be 165 degrees Fahrenheit.

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Last Updated: 9/23/2015 8:02:45 AM

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