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.
Cook Mode Prevent your screen from going dark
Prep Time 8 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 8 minutes mins
Course Breakfast, Brunch
Cuisine American
Servings 6 Servings
Calories 361 kcal
Follow Flour On My Face on Pinterest
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
Once done turn crock pot off once eggs are done to prevent over cooking.
Serving: 1 Serving Calories: 361 kcal Carbohydrates: 4 g Protein: 29 g Fat: 25 g Saturated Fat: 12 g Trans Fat: 1 g Cholesterol: 474 mg Sodium: 1166 mg Potassium: 246 mg Fiber: 1 g Sugar: 3 g Vitamin A: 1066 IU Vitamin C: 10 mg Calcium: 363 mg Iron: 2 mg
Share a picture on Instagram and tag @flouronmyface2