How To Make Slow-Cooker Breakfast Casserole Kits

(from castro15’s recipe box)

Categories: Breakfast


  • 2 cups frozen diced hash brown potatoes
  • 8 ounces cooked ham, cubed
  • 1 cup shredded Gruyère cheese
  • 1/2 cup finely grated Parmesan cheese
  • Butter or cooking spray
  • 12 large eggs
  • 2 cups whole or 2% milk
  • 1 teaspoon ground mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (6-ounce bag) baby spinach


  1. To Freeze:
  2. Portion: Place the frozen potatoes in a quart-sized freezer bag. Package the ham in a separate quart-sized freezer bag. Combine the Gruyère and Parmesan in a third quart-sized freezer bag. Press as much air as you can out of the bags and seal.
  3. Freeze: Freeze the individual bags flat on a baking sheet. Once frozen, place the frozen packages into 1 gallon-sized freezer bag labeled with the cooking instructions. Return to the freezer until ready to cook.
  4. To Cook:

  5. Prepare the slow cooker: Grease the bottom and sides of a 6-quart or larger slow cooker bowl with butter or cooking spray.
  6. Whisk the eggs: Whisk the eggs in a large bowl until the whites and yolks are completely broken up, and the eggs are a bit frothy.
  7. Season the eggs: Add the milk, mustard, salt, and pepper, and whisk to combine; set aside.
  8. Assemble the casserole: Place the diced potatoes in the slow cooker in an even layer. Top evenly with the ham, spinach, and cheeses. Pour the egg mixture over the top. If necessary, use a spoon to push down the ham and cheese so that they are mostly submerged in the liquid.
  9. Cook the casserole: Cover the slow cooker and cook on LOW for 8 hours. The casserole is ready when the eggs are set, the top is golden-brown, and the sides are browned and pull away slightly from the bowl.

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