• 12 hard-boiled eggs, diced
  • 1/2 c. butter
  • 1/4 c. flour
  • 1/2 c. milk
  • 1/2 lb. Velveeta cheese
  • 10 3/4 oz. can Cream of Mushroom Soup
  • 6 Slices of Canadian Bacon, heated
  • 6 English muffins

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Slow Cooker Eggs Benedict is a great meal to fix for brunch, and serve with a wonderful bowl of fresh fruit!

  1. Place butter in a medium sauce pan on medium-low heat.
  2. Once butter is melted, stir in the flour and cook just slightly to brown and flavor.
  3. Slowly pour in the milk while whisking constantly.
  4. Add mushroom soup and cheese.
  5. Continue stirring until ingredients are all melted and the sauce is smooth.
  6. Stir in eggs.
  7. Pour mixture into a 4-5 Quart slow cooker
  8. Cover and Cook on Low for 3 hours.
  9. When recipe is finished cooking, butter a toasted English muffin.  Top with a slice of Canadian bacon and the Eggs Benedict sauce.

Happy Crocking!

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Crock Pot Eggs Benedict

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