Sunday, March 10, 2013

Ham Crockpot Hashbrown Casserole: Dairy Optional

Do you need breakfast ready when you wake up in the morning? How about a quick and easy Sunday lunch that will be ready for you when you get home from church?

This recipe is simple, but it tastes great. You can throw all of the ingredients in the crockpot in minutes, and it it's something the whole family can appreciate.

Ham Crockpot Hashbrown Casserole: Dairy Optional

 I like to experiment, so my dairy version includes sour cream in the egg mixture. However, you can take all of the dairy out, and this will still work great. Just mix up the eggs and pour them in.

Since I'm dairy free right now, my husband and kids just sprinkle the cheese on top of their casserole while it's still hot.

You can also use a substitute milk if you wish. I recommend unflavored rice milk.

  • 1 package frozen hashbrowns or potatoes (check ingredients)
  • 6-8 ounces diced ham, crumbled cooked bacon, or ground beef crumbles
  • 1/2 cup diced onions or peppers
  • 12 eggs
  • 1/2 cup sour cream (optional)
  • 1/2 cup milk or milk substitute (optional)
  • 12 ounces shredded cheddar cheese (optional)

Add the hashbrowns, meat, onion or peppers, and half of the shredded cheese (if desired) to the crockpot, and stir together. In a medium bowl, whisk together the eggs, milk, and sour cream (if desired). Pour the egg mixture over the other ingredients in the crockpot.

Cook on high for 4 hours, or low for 6-8 hours. The sides may brown or burn a little bit, but do not be alarmed. The rest of the casserole should be fine and taste great!

If desired, when you are ready to eat, sprinkle the rest of the shredded cheese over the casserole in the warm crockpot, allowing it to melt. Season individually with salt and pepper to taste.


As you can see, this is an easy and versatile dish that is perfect as a busy morning breakfast that you can prepare the night before, or put together quickly in the morning for Sunday lunch. Of course, it makes a great supper, too.

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