Have I got a treat for you! This Chili Cheese Crock Pot Egg Casserole is super easy to make and is incredibly flavorful and delicious!
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How to Make Chili Cheese Egg Casserole in a Crock Pot
Aunt Lou here.
The other day I have a breakfast sandwich that was incredible! It was egg, cheese and chili on toast. It was so simple, yet absolutely delicious! So, you know I immediately thought about how to make it into a slow cooker recipe, and now you have this amazing Chili Cheese Crock Pot Egg Casserole!
This recipe is seriously a great twist on flavors for breakfast, brunch or brinner (breakfast for dinner). I could not wait to share this recipe with my family and with you. I like to serve it up with some yummy toast. It all just comes together to make a heart and delicious meal that everyone loved.
What You Will Need for Chili Cheese Crock Pot Egg Casserole
Ingredients Needed
- Butter (to coat your insert to keep your eggs from sticking)
- 10 eggs, beaten
- 1 1/4 cups heavy whipping cream
- salt and pepper to taste
- 1 1/2 cups shredded cheddar cheese, divided
- 1 cup canned chili (If you want to move chili on top, it comes in a 15 oz can, so feel free to add as much as you prefer.)
Equipment Needed
- Large mixing bowl
- Whisk
- Measuring cups
- Stirring spatula
- Can opener
- Spoon
- 6 quart crock pot
Time Needed
- Prep Time: 5 minutes
- Cooking Time: 1 to 2 hours on high, turning your insert halfway through cooking if your slow cooker does not cook evenly
- Additional Time: about 10 minutes on high to melt the cheese and warm the chili at the end
General Notes
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- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
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Chili Cheese Crock Pot Egg Casserole
Ingredients
- Butter to grease your insert
- 10 large eggs beaten
- 1 1/4 cups heavy whipping cream
- Salt and Pepper to taste
- 1 1/2 cups Shredded Cheddar Cheese divided
- 1 cup canned chili (If you would like to use the full 15 oz can, that is an option. I really liked it with just a cup of the chili.)
Instructions
- Grease the inside of your insert of a 6 quart slow cooker with butter.
- In a large mixing bowl, beat your eggs before adding heavy whipping cream, salt, pepper and 1 cup shredded cheddar cheese and stirring until well combined.
- Pour your egg mixture into your crock pot insert.
- Cover and cook for 1-2 hours on high, turning your insert halfway through cooking if it does not cook evenly. It is done when the center is set.
- Spread your chili evenly across the top of your set eggs and sprinkle remaining 1/2 cup of shredded cheddar cheese over the chili.
- Cover and continue cooking on high for about 10 minutes, until the cheese is melted.
- Run a stirring spatula around the outside edge of the casserole before serving to make serving easier.
Notes
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
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Delicious! Wasn’t sure if husband would like this but he gave it a total thumbs up and ate all the leftovers! Saw this recipe and wanted to try it right away so make it in a 10 inch skillet. I used 8 jumbo eggs and 1/2 – 3/4 cup heavy cream (eyeballed it). Added salt and pepper. Cooked the egg layer on low, lifting so liquid would drain underneath, then put a lid on. Watched carefully – puffed up beautifully! Warmed the chili before in a sauce pan. Sprinkled some cheese on the egg layer then added sautéed onions then chili. Topped with cheese. Put lid back on till cheese melted. A 10! May added some cooked sausage to egg layer next time. Thank you for a great recipe!
That sounds like a delicious way to switch up this recipe. I’m so glad you and your husband enjoyed it. Thank you for sharing!
Ok…so it says in step 4 to cook on low for 1-2 hours on high…. What do I do? Low or high?
Oh my goodness! I’m so sorry. Thank you for catching that typo. You cook this recipe on high. I have fixed the recipe card. Enjoy!
What a great Mother’s Day brunch idea! So easy, and quick to put together.
And who can resist eggs with ooey-gooey cheese and chili together?! NOT me!
You will love this, NJ! It is SO good!