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Ingredients
- Ham and Potato Variation:
- Butter or cooking spray
- 12 large eggs
- 2 cups whole or 2% milk
- 1 teaspoon ground mustard powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups cubed day-old bread
- 1 pound pork or pork breakfast sausage, cooked and drained of excess fat
- 1 1/2 cups shredded cheddar cheese
- 1 small onion, diced
- 1 medium red bell pepper, cored, seeded, and diced
- 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
Details
Adapted from thekitchn.com
Preparation
Step 1
Prepare the slow cooker: Grease the bottom and sides of a 6-quart or larger slow cooker bowl with butter or cooking spray.
Whisk the eggs: Crack the eggs into a large bowl, then whisk until the whites and yolks are completely broken up, and the eggs are a bit frothy.
Season the eggs: Add the milk, mustard, salt, and pepper, and whisk to fully combine; set aside.
Assemble the casserole: Place the cubed bread in the slow cooker in an even layer. Top with the cooked sausage, cheese, onion, and red pepper. Pour the egg mixture over the top. If necessary, use a spoon to push down the bread and cheese so that they are mostly submerged in the liquid.
Cook the casserole: Cover the slow cooker and cook on low for 6 to 7 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.
Recipe Notes:
Make-ahead sausage: The sausage can be cooked and stored in an airtight container in the refrigerator for up to 2 days.
Make-ahead casserole: The casserole can be assembled in the slow cooker, then covered and stored in the refrigerator, up to 1 day before cooking.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Per serving, based on 7 servings. (% daily value)
Calories 515 Fat 29.8 g (45.8%) Saturated 12.9 g (64.5%) Trans 0.5 g Carbs 22.6 g (7.5%) Fiber 1.9 g (7.6%) Sugars 7 g Protein 37.5 g (75%)
Cholesterol 398.2 mg (132.7%) Sodium 708.5 mg (29.5%)
Ham and Potato Variation:
To Freeze:
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.
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.
To Cook:
Prepare the slow cooker: Grease the bottom and sides of a 6-quart or larger slow cooker bowl with butter or cooking spray.
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.
Season the eggs: Add the milk, mustard, salt, and pepper, and whisk to combine; set aside.
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.
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.
Recipe Notes:
Storage: Store leftovers in a covered container in the refrigerator for up to 5 days.
Per serving, based on 8 servings. (% daily value)
Calories 297 Fat 17 g (26.2%) Saturated 7.7 g (38.3%) Trans 0.1 g Carbs
11.5 g (3.8%) Fiber 1.2 g (4.9%) Sugars 3.8 g Protein 23.5 g (47%)
Cholesterol 319.7 mg (106.6%) Sodium 781.2 mg (32.6%)
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