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Home » Breakfast Recipes » Crock Pot English Muffin Breakfast Casserole

Crock Pot English Muffin Breakfast Casserole

Published: Dec 18, 2015 · Modified: Apr 10, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Crock Pot English Muffin Breakfast Casserole Recipe

This Crock Pot English Muffin Breakfast Casserole recipe makes getting breakfast on the table so easy.

Throw all the ingredients into your crock pot and just a few hours later you have a delicious breakfast casserole ready to eat.

Crock Pot English Muffin Breakfast Casserole recipe via flouronmyface.com

This crock pot breakfast casserole recipe only takes 3-4 hours to cook on low in my crock pot. That said this is not a crock pot recipe that can be cooked overnight on low.

Unless you have a crock pot with a timer. If you do then you can go to bed and set the crock pot to start cooking 3-4 hours before you'd like to serve breakfast.

To make my life so much easier when I make this English Muffin Breakfast Casserole I put all the ingredients into my crock pot, put it in the fridge overnight. Then the next morning I get up early and turn the crock pot on.

On Christmas morning you could start the crock pot and breakfast will be ready to eat just about the time when the kids are done unwrapping and playing with their gifts.

Or if you go to church on Sundays you could start this breakfast casserole when you leave and brunch will be ready to serve when you get home.

Crock Pot Breakfast Casserole recipe is perfect for Christmas breakfast or for an after church brunch via flouronmyface.com

How to make Crock Pot English Muffin Breakfast Casserole

Ingredients
  • 3 toasted English muffins
  • 12 extra large eggs
  • 1 ½ cups chopped ham
  • 2 cups shredded cheddar cheese
  • ½ cup chopped red & green pepper
  • ½ cup milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon butter
Directions
  1. Grease the bottom and sides of a 6-quart crock pot with the butter.
  2. Lay the English Muffin halves in a single layer cut side up on the bottom of a 6-quart crock pot.
  3. In a bowl beat the eggs, milk, salt and pepper.
  4. Stir in the ham, 1 cup of cheese and the chopped peppers.
  5. Pour mixture over the English Muffins.
  6. Cook on low for 3-4 hours.
  7. 30 minutes before the end of cooking time spread the remaining cup of cheddar cheese over the top.
  8. Continue cooking until the eggs have set in the center and the cheese has melted.
  9. Turn crock pot off once eggs are done to prevent over cooking.
  10. Serve immediately.
  11. Serves 6

Print the Crock Pot English Muffin Breakfast Casserole recipe below

Crock Pot Breakfast Casserole recipe is perfect for Christmas breakfast or for an after church brunch via flouronmyface.com

Crock Pot English Muffin Breakfast Casserole

Arlene Mobley - Flour On My Face
Crock Pot English Muffin Breakfast Casserole makes a great Sunday or holiday morning breakfast or brunch. Put it in the slow cooker before Church and enjoy brunch when you get home.
5 from 3 votes
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Prep Time 8 mins
Cook Time 4 hrs
Total Time 4 hrs 8 mins
Course Breakfast, Brunch
Cuisine American
Servings 6 Servings
Calories 361 kcal

Ingredients  

  • 3 whole toasted English muffins
  • 12 extra large eggs
  • 1 ½ cups chopped ham
  • 2 cups shredded cheddar cheese
  • ½ cup chopped red and green pepper
  • ½ cup milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon butter
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Instructions 

  • Grease the bottom and sides of a 6-quart crock pot with the butter.
  • Lay the English Muffin halves in a single layer cut side up on the bottom of a 6-quart crock pot.
  • In a bowl beat the eggs, milk, salt and pepper.
  • Stir in the ham, 1 cup of cheese and the chopped peppers.
  • Pour mixture over the English Muffins.
  • Cook on low for 3-4 hours.
  • 15 minutes before the end of cooking time spread the remaining cup of cheddar cheese over the top.
  • Continue cooking until the eggs have set in the center and the cheese has melted.
  • Serve immediately.
  • Serves 6

Recipe Expert Tips

  • Once done turn crock pot off once eggs are done to prevent over cooking.

Nutrition

Serving: 1Serving | Calories: 361kcal | Carbohydrates: 4g | Protein: 29g | Fat: 25g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 474mg | Sodium: 1166mg | Potassium: 246mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1066IU | Vitamin C: 10mg | Calcium: 363mg | Iron: 2mg
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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