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.
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.
How to make Crock Pot English Muffin Breakfast Casserole
- 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
- 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.
- 30 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.
- Turn crock pot off once eggs are done to prevent over cooking.
- Serve immediately.
- Serves 6
Print the Crock Pot English Muffin Breakfast Casserole recipe below
Crock Pot English Muffin Breakfast Casserole
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
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
For more crock pot recipes visit the Crock Pot recipe page.
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