This slow cooker breakfast casserole uses leftover corned beef and potatoes (corned beef and hash) along with whatever vegetables you want to add in. Even though it’s egg-based, this tasty meal that can be served for breakfast, lunch, or dinner.
Did you celebrate responsibly?? I’m referring to St. Patrick’s Day being last night. I didn’t go out but I did make corned beef and cabbage. I don’t know about you but I’m sitting on a lot of corned beef leftovers. As usual.
Rather than fry up a corned beef hash in a skillet like I normally do, I figured I’d switch it up a bit and make a breakfast casserole instead…in my slow cooker.
Confession – this was a frittata but once I took it out the slow cooker it crumbled on me so I’m calling a casserole. But if you can get yours to look like a frittata then you can call it that.
Leftover corned beef. If you’re looking for a recipe, try my Slow Cooker Corned Beef & Cabbage. It’s healthy (whole30, paleo) and really easy. You make this with just corned beef, potatoes, eggs and herbs or you can add your favorite chopped vegetables. I added a bit of bell pepper and onion. Yes you can add cheese but I did not to because I wanted to keep this paleo and whole30 compliant.
Looking for other St. Patrick’s Day recipes? Check these out:Print
- 6 eggs
- 2 tbsp almond milk
- 1 cup cooked corned beef, chopped, diced or shredded
- 1/2 lb potatoes, peeled & diced
- 1/2 bell pepper, diced
- 1//2 small onion, diced
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 tsp thyme
- Spray slow cooker generously with cooking spray.
- Add corned beef, potatoes, and seasonings to the slow cooker. Stir to mix well.
- In a medium size bowl, whisk together eggs and almond milk.
- Pour egg mixture into slow cooker.
- Cook HIGH 1-2 hours or LOW 3-4.
Like my Slow Cooker Vegetable Frittata recipe, I made this in my 2-quart slow cooker. You can easily double this if you have a 3.5 or 5-quart.