**originally posted on WGLR.com on 12-9-13
‘Tis the season for overnight holiday guests! Or just for more hearty breakfasts to warm your belly and carry you through the day. This dish is perfect if you have some family or friends staying at your home for the holidays, for a holiday brunch, or for Christmas morning, especially since opening presents may come before breakfast that day, if you have kids in the house! Eliminate the need to prep breakfast, and enjoy the time with your loved ones with this week’s “Julie’s Crock of the Week,” Crockpot Ham Tot Breakfast Casserole! I did a similar recipe back in season one of Julie’s Crock of the week that used shredded potatoes, but this one uses tater tots (which are their own food group, right? ha!).
Now, this would work best if you have one of those fancy programmable crock pots (I have asked Santa for one this year), because you can make it go to a “warm” setting at 4 or 5 am so it doesn’t scorch at all. I just cook it overnight, but my crock has a hot spot that does make some crispy edges. BUT, I just scoop that part off, and the rest is fine to eat Just a heads up! You know your own crockpot the best. Also, another “hazard” of this is that the delicious smell of breakfast may wake you in the middle of the night and confuse your mind and body, LOL!
Also, the tater tots WILL NOT HOLD THEIR SHAPE. So, don’t expect that to happen. If you overcook, it may become too mushy for some, but I liked the consistency. My husband said he really enjoyed it, too. This original recipe is called “bacon tot casserole” but that is with Canadian bacon, which I think is more like ham. So I changed the name
Slow Cooker Ham Tot Breakfast Casserole
- 1 lb. frozen tater tots
- 1/2 lb diced Canadian bacon or ham
- 1 green bell pepper, chopped
- 1-1/2 cups shredded cheddar cheese
- 1/4 cup grated parmesan cheese
- 6 eggs (or 1.5 cups egg substitute)
- 1/2 cup whole milk
- 2 Tbsp flour
- salt & pepper
Use a 4-5 quart crock pot for this. Layer ingredients in order: one third of the tater tots, bacon, onions, green peppers, and cheeses. Repeat layers two more times, ending with cheeses. In a medium bowl, combine eggs, milk, and flour and beat with whisk or egg beater until combined. Season with salt and pepper to taste. Pour mixture over layers in crock pot.
Cook on low for about 6 hours. Could be less, could be more, depending on your crock pot. If you have a programmable one, I’d set it on low for 4 to 5 hours, then switch it to warm until you wake up to eat it.