Slow Cooker Overnight Breakfast Casserole

Step 1

Prepare ingredients. Chop ham into bite sized pieces.* Use leftover Christmas ham if available*. Small-dice the bell pepper. Roughly chop spinach. Slice cherry tomatoes in half. Shred 4 ounces of Gouda cheese. Place each prepared ingredient into individual prep bowls. *Set aside and refrigerate the remaining 2oz of cheese for the end*

Step 2

Add shredded hashbrowns to a bowl and toss with melted butter and ½ tsp of cayenne pepper.

Step 3

In a large mixing bowl, combine eggs, heavy cream, garlic powder, salt, pepper, sour cream, dijon mustard, and remaining half of the cayenne pepper. Whisk well until thoroughly combined and smooth.

Step 4

Spray the inside of the slow cooker with a non-stick cooking spray, such as canola oil.

Step 5

Add ⅓ of the hashbrowns to the bottom of the slow cooker. Evenly layer ½ of the ham, ½ of the peppers, ½ of the tomatoes, ½ of the spinach, and ½ of the cheese over the top. Repeat.

Step 6

Pour the eggs into the crockpot over the top of the layered ingredients. Cover and cook for 6 hours on low or 2.5 hours on high.

Step 7

Shred the remaining 2 ounces of Gouda cheese over the top. Let sit until melted (while presents are opened?)

Step 8

Top with chopped avocados and fresh herbs