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

Crock Pot English Muffin Breakfast Casserole

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 8 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 8 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Slow Cooker
  • Cuisine: American


This Crock Pot English Muffin Breakfast Casserole makes a great Christmas morning breakfast or a Sunday after church brunch.



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


  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. 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


  • Serving Size: 1/6
  • Calories: 379
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