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Slow Cooker Ham & Eggs Recipe

Slow Cooker Ham & Eggs Recipe

This dish is great anytime of the year, but I love serving it on holiday mornings. It's basically a hands-free recipe that helps me create a fun meal for family. —Andrea Schaak, Jordan, Minnesota
TOTAL TIME: Prep: 15 min. Cook: 3 hours YIELD:6 servings

Ingredients

  • 6 large eggs
  • 1 cup biscuit/baking mix
  • 2/3 cup 2% milk
  • 1/3 cup sour cream
  • 2 tablespoons minced fresh parsley
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup cubed fully cooked ham
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 small onion, finely chopped
  • 1/3 cup shredded Parmesan cheese

Directions

  • 1. In a large bowl, whisk the first eight ingredients until blended; stir in remaining ingredients. Pour into a greased 3- or 4-qt. slow cooker.
  • 2. Cook, covered, on low 3-4 hours or until eggs are set. Cut into wedges. Yield: 6 servings.

Nutritional Facts

1 serving equals 315 calories, 18 g fat (9 g saturated fat), 256 mg cholesterol, 942 mg sodium, 17 g carbohydrate, 1 g fiber, 21 g protein.

Reviews for Slow Cooker Ham & Eggs

Sort By :
MY REVIEW
Reviewed Dec. 13, 2015

"Vey delicious! I didn't have ham so I fried up some turkey bacon and the onion. I also added mushrooms. I served it with asparagus. It was done in 3 hours. Will be making it again."

MY REVIEW
Reviewed Apr. 5, 2015

"This is probably quite good, but a 3 or 4 qt slow cooker? Not many of us use/have them. And I think using the standard larger ones would result in a disaster."

MY REVIEW
Reviewed Sep. 30, 2014

"Delicious. I made this recipe into a vegetarian one by adding vegetarian chicken slices instead of the ham. I used Krusteaz Natural Honey Cornbread and Muffin Mix for my biscuit mix. I will make this again. Thank you, Andrea for this tasty recipe."

MY REVIEW
Reviewed May. 26, 2014

"There are just two of us, and we often have breakfast for dinner, so I used a smaller crock pot, cut the recipe in half, and used whole milk (I don't buy the 2% milk). It was delicious and perfect. As a volunteer field editor, I rate this four stars."

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