Slow Cooker Ham, Cheese, and Veggie Breakfast Casserole #BrunchWeek
Easy, prepare ahead, Slow Cooker Ham, Cheese, and Veggie Casserole is perfect for a Sunday brunch. The mixture sits in the refrigerator overnight, then just start the slow cooker first thing in the morning, and brunch is ready in four hours with no work!
- 16 large eggs
- 1 cup chopped vidalia onion
- 1 cup chopped red bell pepper
- 2 jalapenos, seeded and diced fine
- 8 ounces cubed honey ham steak
- 8 ounces shredded Cabot's extra sharp cheddar
- 1 cup milk
- 1 tablespoon butter (for greasing slow cooker insert)
Grease a slow cooker insert with butter. Crack the eggs into the insert, whisk until well combined. Stir in the cubed ham, onion, bell pepper, jalapenos, cheddar cheese, and milk. Cover and refrigerate overnight, if preparing ahead, otherwise place the insert in the slow cooker and turn to HIGH. Cook until the eggs are set, around 2 hours.
If prepared ahead, the next morning place the insert in the slow cooker, and set to HIGH. Cook until the eggs are set, beginning to check around 3 1/2 hours. Serve hot.
Calories: 319kcal | Carbohydrates: 5g | Protein: 25g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 376mg | Sodium: 676mg | Potassium: 353mg | Sugar: 3g | Vitamin A: 1475IU | Vitamin C: 38mg | Calcium: 293mg | Iron: 2.1mg