Slow Cooker Ham, Cheese and Veggie Frittata
If you need a quick and easy holiday breakfast dish that you can make ahead, this Slow Cooker Ham, Cheese and Veggie Frittata is it! This crock pot egg casserole is also a great way to use up leftover ham.
I wasn’t planning to post this recipe yet but when I made it for the second time in two weeks I decided you need the recipe for this Slow Cooker Ham, Cheese and Veggie Frittata now. With Christmas just over a week away, this easy crock pot frittata is a perfect dish to serve for Christmas breakfast or a holiday brunch.
You can prep this frittata ahead of time and start it cooking in your slow cooker. Then it’s completely hands-off so you can enjoy time with family and friends. Once the eggs are finished cooking, switch your slow cooker to the warm setting so the frittata will stay hot while guests help themselves to brunch.
This frittata is inspired by the flavors in a Denver omelet, one of my favorite things to order when I go out to breakfast. The frittata is filled with ham, cheddar, bell peppers and onions. It’s a delicious combination!
The second time I made this frittata I used a chopped Yukon gold potato in place of the ham to keep it vegetarian. There are so many options for the mix-ins for this frittata. I’ve listed a few more ideas below.
This recipe wasn’t a hit with my kids, since they like their eggs made with just cheese. Which means that whenever I make this Slow Cooker Ham, Cheese and Veggie Frittata we end up with leftovers. Not a bad problem to have at all!
I store the leftover frittata in the refrigerator and heat it up for breakfast for myself for the next few days. It’s a great meal prep option!
Tips for making this Slow Cooker Ham, Cheese and Veggie Frittata:
- I recommend cooking this frittata on your slow cooker’s low setting. I tested it on high and the edges were a little over done. If you need it to cook quickly, you can try 1 1/2-2 hours on high, but watch it carefully.
- I like to serve this topped with extra shredded cheese. Cheddar, pepper jack and mozzarella are all delicious.
- You can customize this recipe by using different mix-ins. You don’t need to pre-cook the vegetables before adding them to the slow cooker. Some ideas are: sweet potato cubes (chopped small), russet or Yukon gold potato (chopped small), green onion, broccoli (chopped small), chopped spinach, chopped kale, or salsa (jarred, not fresh).
- If you’re serving a large crowd, I think you could 1 1/2 this recipe. It might take a little longer for the eggs to cook through.
- Try my French Toast, Veggie Quinoa Frittatas or Easy Breakfast Casserole next! You can prep the casserole the day before to save time in the morning.
Slow Cooker Ham, Cheese and Veggie Frittata
Ingredients
- 8 eggs
- ¼ cup milk
- ½ cup chopped onion
- 1 cup chopped bell pepper
- 1 cup chopped cooked ham
- 1 cup shredded cheddar cheese
Instructions
- Spray slow cooker insert with cooking spray. This is my favorite 5 quart slow cooker. I use it almost every day!
- Place eggs in a large bowl and add the milk; whisk to combine. Pour into the slow cooker.
- Sprinkle the onion, bell pepper, ham and cheese over the top of the eggs. Use a spoon to gently stir to combine.
- Cover and cook on low setting for about 3 hours, until eggs are set. Do not open slow cooker during cook time.
- If there is extra moisture around the edge of the frittata from condensation, use a paper towel to soak it up. Cut into slices and serve.
This is seriously going to be SUCH a holiday brunch time-saver cooking the eggs in the crockpot!! Love how colorful they look with all those fun add-ins, Kristine!! 🙂
OMG! This recipe looks absolutely stunning and delicious. Good job! Pinned.
HUGE thank you for this recipe! Would you be so kind to post more crockpot breakfast/lunch recipes…huge thank you in advance! <
This turned out AMAZING for my family. I cooked it on WARM in my slow cooker all day (We work full time, so no one is home to cook) and it was perfect by the time we got home, about 9.5 hours. It turned out perfect, fluffy, not overcooked, or undercooked. Thanks.
I am so happy to hear that this turned out for you! I’m surprised that it wasn’t overcooked after that amount of time, but so glad it worked! 🙂
This is one of my favorites!
How do I cut the recipe in half and cook it? Single person
Hi Maryellen, If you have a very small slow cooker, you should be able to halve the recipe. It may cook faster, so check on it early. You can’t halve this recipe in a larger slow cooker because the egg layer will be too thin. You might try this baked crustless quiche recipe instead. You can freeze leftover slices of quiche for later.
Hello! I’m going to try this for a brunch. Have you tried adding spinach either fresh or frozen? I don’t want it to become watery. Any suggestions?
Thank you!
I have not tried this with spinach, but I think it could work well. To avoid excess moisture, sauté fresh spinach and squeeze out extra liquid, or if using frozen be sure to thaw and squeeze it out well.
I made this and turned out great added a little garlic, canjun seasoning it was hot outside so the crockpot  came in handy.
Love this simple recipe I did add some cut up red potatoes, added canjun seasoning along with salt pepper and a dash of hot sauce thank you for the receipe turned out great this is the second time I have made itÂ
Easy and delicious and perfect for when my oven was broken and I wanted a frittata.