Ultimate Slow Cooker Egg Casserole

So the weekend is here, but it doesn't really feel like a weekend in our house, as my husband is working. So to me, it is just another weekday. And everything is just blah right now....ever get that way? Not sure if it is this ongoing-winter-that-never-ends, or what.

The only thing that can cure these winter blues is good food right? I came upon this recipe a few weeks ago from A Year of Slow Cooking, and knew I had to try it. I make this dish often, but in the oven, not the slow cooker, so I was intrigued as to how it would turn out.

Of course, I changed things up a bit from the original recipe, and cut it in half as we are just a two adult eating household. This dish is the perfect for a weeknight dinner, or for those non-breakfast-eating-dinner types, great for a Sunday morning!

Ultimate Slow Cooker Egg Casserole
2 c. toasted or day old bread
1 c. cheddar cheese
4 eggs
1 c. skim milk
1/4 t. salt
1/4 t. pepper
2 T. horseradish mustard (or any mustard of your liking)
cubed or sliced ham

Spray inside of 4 quart slow cooker (medium sized). Place bread cubes in bottom. Mix together eggs, milk, mustard and seasonings and pour over bread. Place cubed ham on top. Cook on high for 3-4 hours or low for 5-6 hours. When the eggs start to pull away from the sides and top starts to brown it is done. Take lid off last 15 minutes of cooking to let the steam and moisture evaporate before serving.


We really liked this dish, even though the picture doesn't do it justice. It slid right out of the slow cooker and looked like a little pizza pie! Next time I might add shredded hash browns to the mix, as I love potatoes in my eggs. I just love throwing things in a pot, walking away and having a meal appear hours later!

Now, off to my boring Saturday...hope yours is much more exciting. Any big plans?