Crock Pot English Muffin Breakfast Casserole
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.
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
Serving: 1ServingCalories: 361kcalCarbohydrates: 4gProtein: 29gFat: 25gSaturated Fat: 12gTrans Fat: 1gCholesterol: 474mgSodium: 1166mgPotassium: 246mgFiber: 1gSugar: 3gVitamin A: 1066IUVitamin C: 10mgCalcium: 363mgIron: 2mg
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