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Slow Cooker Ham and Cheese Frittata Recipe

5 stars - based on 1 reviews
| 1 Review

This slow cooker ham and cheese frittata recipe is perfect for a weekend brunch. Recipe courtesy Jamie of Scattered Thoughts of a Crafty Mom.

Servings: 6

Active time: 10 minutes

Total time:


  • 6 Davidson's Safest Choice® pasteurized egg(s)
  • 3/4 c biscuit baking mix
  • 2/3 c half and half
  • 1/3 c ricotta cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 c fully cooked ham, diced
  • 3/4 c Gruyere cheese, shredded
  • 2 tsp garlic, minced
  • 1/4 c onions, finely diced


  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.


Garnish with chives, green onions, and shredded cheese if desired.


by on 12/25/16
Just made this frittata for Christmas morning. My springform would not fit in my slow cooker, therefore I baked it in my oven at 350 until it was JUST set. This took about 40 min. It came out beautifully!!!!! My family LOVED it. I hope to try it in the slow cooker next time.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.