This brunch dish is easy on the cook, since everything can be prepared the night before, and it can cook through the night, if necessary. Although it needs no embellishment, a bowl of salsa is nice for those who like their eggs saucy, and some guests will enjoy ketchup and/or Tabasco. The only accompaniment needed is toast, biscuits, muffins, or your favorite breakfast bread.
If you happen to have a large rectangular slow cooker, or one of the newer casserole Crock Pots that are the equivalent of a 9 x 13” casserole dish, you’ll want to use it; otherwise, any large oval slow cooker will work nicely.
16 Servings
1 pound frozen shredded hash brown potatoes
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2-4 jalapeno peppers, sliced into rings
1 small onion, diced
1 pound leftover cooked ham
1 pound bacon, chopped and cooked crisp
1 pound breakfast sausages, browned and cut into 1/2" pieces
1 10 oz. can diced tomatoes and green chilies
20 eggs
1 teaspoon Slap Ya Mama Cajun Seasoning, or favorite spicy seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups shredded pepper jack cheese
- Spray a 6-8 quart oval or rectangular slow cooker with non-stick spray.
- Crumble the hash browns evenly over the bottom of the crock.
- Sprinkle with the peppers and onions.
- Add the ham, bacon, and sausage pieces.
- Pour the diced tomatoes and green chilies over all.
- Whizz (blender or food processor) or whisk the eggs, seasoning, salt, and pepper until smooth; pour over the casserole.
- Cover, set the slow cooker to low, and let cook 4-6 hours or until the eggs are set.
- Sprinkle with the cheese, cover, and let cook an additional 15-20 minutes or until the cheese is melted.
Amount Per Serving
Calories 336 Calories from Fat 209
Percent Total Calories From: Fat 62% Protein 28% Carb. 10%
Nutrient Amount per Serving
Total Fat 23 g
Saturated Fat 9 g
Cholesterol 314 mg
Sodium 1087 mg
Total Carbohydrate 8 g
Dietary Fiber 0 g
Sugars 0 g
Protein 23 g
Vitamin A 28% Vitamin C 56% Calcium 0% Iron 12%