Slow Cooker Ham and Cheese Frittata

This Slow Cooker Ham and Cheese Frittata is a delicious way to use up your holiday ham leftovers and since it’s prepared in the slow cooker, you can wake up to breakfast already made! 

We always have family over to our house on Christmas Eve to celebrate with a potluck-style meal.  

Everyone brings a favorite dish to share, and we’ll do a ham (and sometimes queso too – it’s not a party without chips and queso, lol).  I love doing the ham because that means we get the leftovers!  (Ham trumps turkey whenever it comes to leftovers.)

This year, I’ve already decided this slow cooker frittata is what we’ll have for breakfast on Christmas morning.  It will be a great way to use some of those leftovers.  Thank you Safest Choice for sponsoring this post.

Since it’s a slow cooker recipe, I’ll put it together before going to bed, and we’ll wake up to breakfast ready to eat! (Which is perfect for Christmas morning – who really has the energy to cook a big breakfast after all the activities of Christmas morning.  )

This frittata recipe is a twist on the classic “impossible egg pie.”  It’s called impossible, because by adding the biscuit mix to the egg mixture before baking, the pie (or frittata) will make its own crust as it bakes.  I didn’t find that it actually makes a crust, but it does make the frittata taste like a cross between a delicious savory, cheesy biscuit, and a ham and cheese omelet.  So yummy!

The Slow Cooker Ham and Cheese Frittata takes about 3 to 4 hours on low to cook in the slow cooker.

I generally set the timer on my slow cooker to start around 1 am and then it automatically turns to “warm” after the cooking time is up. (If your slow cooker doesn’t have a timer or warm option, you can use a timer that plugs into the wall and then plug the slow cooker into the timer.)  

I also like to use an 8-inch springform pan instead of putting the eggs directly into the slow cooker.  Makes for a much easier clean-up!

As with most of my egg-based recipes, I like to use Davidson’s Safest Choice™ Eggs. . Their eggs are pasteurized in the shell so they’re perfect for any recipes eggs.  They perform the same way as a regular egg in every recipe but you don’t have to worry about salmonella in your eggs since the pasteurization process eliminates that risk in your eggs. 

Everyone loved this recipe the first time I made it and can’t wait to have it again!  I know using the delicious holiday ham will make it taste even better.

Pin the recipe here:

Slow Cooker Ham and Cheese Frittata Recipe

Slow Cooker Ham and Cheese Frittata

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• Author: Jamie Sanders
• Prep Time: 10 minutes
• Cook Time: 4 Hours
• Total Time: 4 hours 10 minutes
• Category: breakfast
• Method: slow cooker

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Description

This Slow Cooker Ham and Cheese Frittata is a delicious way to use up your holiday ham leftovers and since it’s prepared in the slow cooker, you can wake up to breakfast already made! 

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Ingredients

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• 6 Eggs
• 3/4 cup of biscuit baking mix
• 2/3 cup half n half
• 1/3 cup ricotta cheese
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup diced fully cooked ham
• 3/4 cup shredded Gruyere cheese
• 2 teaspoons minced garlic (2 cloves)
• 1/4 cup finely diced onions
• optional garnish ideas: cracked black pepper to taste, a sprinkle of cheddar or parmesan cheese, chives

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Instructions

1. Whisk together eggs, biscuit baking mix, half and half, ricotta cheese, salt, and pepper in large bowl.
2. Stir in ham, shredded cheese, garlic, and onions.
3. Pour into greased 8-inch springform pan and place pan into slow cooker. Cook on low 3 to 4 hours or until eggs are set.
4. Carefully run knife along edge of springform pan and release pan.
5. Garnish with extra cheese, green onions and black pepper as desired.

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I’m a brand ambassador for Davidson’s Safest Choice® and a member of their Darling Dozen. This post is sponsored but all opinions are 100% my own- I love these eggs and used them even before I was lucky enough to partner with them!   See all my recipes using Safest choice eggs here.

More holiday breakfast ideas you might enjoy:

Baked Pumpkin Oatmeal

About the Author

Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.

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