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Slow Cooker Overnight Ham and Cheese Breakfast Casserole

This Slow Cooker Overnight Ham and Cheese Breakfast Casserole is a great way to start your day! Loaded with ham, cheese, potatoes, bell peppers, and more, this casserole is perfect for busy weekday mornings, holidays, or Sunday brunch!
Course Breakfast
Cuisine American
Keyword breakfast, slow cooker
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 10 servings
Calories 335kcal
Author Trish - Mom On Timeout


  • 30 oz frozen hash browns
  • 16 oz diced ham
  • 1 yellow bell pepper seeded and diced
  • 1 red bell pepper seeded and diced
  • 5 green onions thinly sliced
  • 12 eggs
  • 1 cup Almond Breeze Almondmilk original unsweetened
  • 8 oz shredded cheese I used a Mexican blend
  • salt and pepper to taste
  • chives to garnish


  • In a large bowl, combine the eggs and almondmilk and whisk to combine.
  • Season with salt and pepper.
  • Generously spray a 6 qt slow cooker with cooking spray or use a slow cooker liner.
  • Layer half of the frozen hash browns, half of the diced ham, half of the diced bell peppers, half of the green onions, and half of the shredded cheese remembering to season with salt and pepper as you go. Repeat with remaining half of ingredients.
  • Pour egg mixture over the top.
  • Turn slow cooker to low and cook for 7 to 8 hours or until eggs are set. (Place a paper towel between the lid and the insert to collect excess moisture if desired. This keeps it from running back down into the slow cooker.)
  • Top with fresh chives if desired.


Please remember to season each layer. There is a lot of veggies in there so use slightly more than you think you should.
Dairy-free cheese can be substituted for a completely dairy-free recipe.


Calories: 335kcal | Carbohydrates: 17g | Protein: 23g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 242mg | Sodium: 808mg | Potassium: 529mg | Fiber: 1g | Sugar: 1g | Vitamin A: 895IU | Vitamin C: 45.1mg | Calcium: 191mg | Iron: 2.4mg