How to make Crock Pot English Muffin Breakfast Casserole

Photo by Susan M.
Adapted from flouronmyface.com

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Servings

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from flouronmyface.com

Ingredients

  • 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

Directions

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. 7.30 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.

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