Slow Cooker Breakfast Scramble Casserole

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Recipe for Overnight Breakfast Scramble Casserole. This delightful dish treats overnight guests to a hearty main course the next morning.


  • 1 package frozen shredded hash brown potatoes
  • 1 medium onion, chopped
  • 3 scallions, trimmed and sliced
  • 9 ounces thinly sliced or shaved deli ham
  • 2 cups shredded Cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup chopped fresh parsley leaves
  • 12 larges eggs
  • 1 cup evaporated milk
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 pound bacon, cooked until crisp


  1. 2. Pour the frozen potatoes into a large bowl and combine with the onions and scallions. Arrange 3 1/4 cups of the potato mixture in the bottom of a low cooker. Place a few slices of ham over the potatoes. Combine the Cheddar cheese with the mozzarella and parsley. Sprinkle 1 1/2 cups cheese over the ham. Continue alternating the layers of potatoes, ham and cheese in the slow cooker, patting and smoothing each layer as you go, finishing with the cheese.
  2. 3. Combine the eggs, milk, salt and pepper in a blender. Process until smooth. Pour over the ingredients in the slow cooker. Cover and refrigerate at this point, of desired, or cover and set the heat on low and cook for 8 to 9 hours.
  3. 4. Just before serving, place the large pieces of bacon on top of the casserole and serve hot.
  4. 1. Gloss the pot of a 5 to 6 quart slow cooker with nonstick cooking spray or use a slow cooker