This Slow Cooker Farmers Breakfast Casserole if full of meaty and cheesy goodness!
I haven’t talked about my chickens in a while. We have 4 chickens now and they are laying way more eggs than I can keep up on. I need recipes with LOTS of eggs, and this one is perfect. I don’t know if you can tell but one of the eggs below is a greenish color, the hen who laid is Henrietta and she is over 9 years old!
My inspiration for this was a mix between a recipe I saw for herbed scrambled eggs and a hearty Easter pie recipe I saw on Facebook. I think you will love the added herbs in this casserole!
You can customize this recipe! Use sausage instead of ham and bacon and add whatever seasoning sounds good to you. Have a great week!
More breakfast casseroles like this one:
- Slow Cooker Crustless Broccoli Quiche
- Slow Cooker Sausage and Green Chile Breakfast Casserole
- Slow Cooker Jalapeno Bacon Crustless Quiche
Slow Cooker Farmers Breakfast Casserole
This hearty breakfast casserole has ham, bacon, and ricotta.
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Servings: 8
Calories: 386kcal
Equipment Needed:
- Slow Cooker – 6-quart oval
Ingredients:
- 9 large eggs
- 3/4 cup ricotta cheese
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. dried thyme
- 1/2 tsp. dried dill
- 5 slices bacon sliced and cooked
- 1 cup diced ham
- 16 oz. Colby-Jack cheese divided
- 2 tomatoes, sliced
Instructions:
- Divide the cheese out by cubing 2/3 of it and grating the rest. Save the grated cheese for the end of cooking time.
- In a large bowl add the eggs, ricotta, salt, pepper, dill and thyme. Whisk until you can get it smooth, though some chunks of ricotta is fine.
- Spray the slow cooker with non-stick spray. Add the cubed cheese, bacon and ham. Whisk the egg mixture one more time to get it combined again, then pour over the ham, bacon and cheese.
- Cover and cook on HIGH for 2.5 hours. If there is any liquid on top of the casserole, blot it with a paper towel. Add remaining cheese and cover for 5-10 minutes more.
- Serve with sliced tomato on top and enjoy!
How to Video:
Nutrition:
Calories: 386kcal | Carbohydrates: 4g | Protein: 26g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 261mg | Sodium: 825mg | Potassium: 297mg | Sugar: 1g | Vitamin A: 1220IU | Vitamin C: 4.5mg | Calcium: 478mg | Iron: 2.2mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
I need to this recipe. I can do two crock pots, but I’d prefer to o my use one. If I only use one crock, how much longer do I cook it? Do I just double the cooking time?
I’m unsure if it would set in the middle before the edges burnt if you were to double it.
Thank you. I guess I’ll make it in two pots.
This was a huge hit at my house! Yummy combination of meat, egg and cheese that’s super easy to make, and the spices add just the right flavor without being overpowering. Great recipe!
What can I use instead of ricotta? I don’t have any right now!
Cream cheese or sour cream will work.
Sounds easy different with a twist.
Can this be poured into a pie shell and baked like a quiche?
I don’t see why not!
How many does this feed roughly. I’m think about doubling the recipe. I have a family of 7. 3 teens 🙂
Can this be frozen
Yes, I don’t see why not!
I want to try this but my crock pot is smaller. So I will follow the directions for a 3.75 oval and adjust the ingredients as shown, but what about the cook time? It still shows on high for 2 1/2 hrs?
I think it should do fine, just keep the lid on the entire time.
This recipe looks great, any ideas for something that I could put in the crockpot say around 11pm and be done at 7am ?
Hi Richard, there are egg recipes out there that state to cook that long. I don’t recomend it, it’s way to long and it will burn and stink up the house.
Could you substitute cottage cheese for the ricotta? I do this in lasagna and my family loves it.
Yes! I’ve done this is other breakfast casseroles and does great.
How long could this cook on low? Or could it cook on low at all? is it appropriate for an overnight casserole?
I’ve tried over night on low with a few other casseroles, it ends up burnt. I’m thinking 5 hour on low may work ok.
Turned out really nicely but even for someone who likes salt… Between the bacon and everything else there isn’t a need for any additional salt