• 4 English Muffins
  • 14.5 oz. Diced Tomatoes, drained
  • Half of an Onion, diced
  • 1 sm. pkg, Sliced Mushrooms
  • 1 Red or Yellow Pepper, diced
  • 8 Eggs
  • 3/4 c. Milk
  • Salt & Pepper, to taste
  • 1 tsp. Garlic Powder
  • 1 T. Fresh Rosemary, chopped (or 1 tsp. dried)
  • 1 T. Fresh Chives, chopped (or 1 tsp. dried)
  • 1 T. Fresh Thyme, chopped (or 1 tsp. dried)
  • 6 oz. Gruyère or Swiss Cheese, grated

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I have been incorporating more and more vegetables in my diet and breakfast is a great way to sneak some veggies in at the beginning of the day.  This recipe for Slow Cooker Veggie & Egg Casserole is simple and the best part – you can put everything in the slow cooker before heading to bed and then wake up to a delicious breakfast!  I’ll be including this in my Easter breakfast buffet as a vegetarian option.

  1. Grease the bottom and sides of a large oval slow cooker.
  2. Split English Muffins and spread over bottom of the slow cooker. Cover as much as you can without overlapping.
  3. Drain diced tomatoes and sprinkle over top of the English Muffins in the slow cooker.
  4. Next, add onions, sliced mushrooms and diced peppers.
  5. Salt & pepper to taste.
  6. Sprinkle shredded cheese over top veggies.
  7. In a separate bowl, combine eggs, milk, seasonings and additional salt & pepper.
  8. Pour egg mixture over the ingredients in the slow cooker.
  9. Gently press down to ensure all ingredients are moistened with the egg mixture.
  10. Cover and slow cook on LOW for 6-8 hours or until eggs are done to your liking.

Note: This is a great recipe to make in the Crock-Pot® Casserole Crock™!  Follow the same instructions above, using one additional English Muffin and reduce cooking time to 4-5 hours on LOW.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!



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