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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
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


  • 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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  • 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.


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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