Breakfast
Slow Cooker Veggie & Egg Casserole
Jenn Bare's slow-cooker breakfast. About 7-8 hours on Low in the crock, serves 8-10.
Written byJenn Bare
Method
Step by step
- 01
Grease the bottom and sides of a large oval slow cooker.
- 02
Split English Muffins and spread over bottom of the slow cooker. Cover as much as you can without overlapping.
- 03
Drain diced tomatoes and sprinkle over top of the English Muffins in the slow cooker.
- 04
Next, add onions, sliced mushrooms and diced peppers.
- 05
Salt & pepper to taste.
- 06
Sprinkle shredded cheese over top veggies.
- 07
In a separate bowl, combine eggs, milk, seasonings and additional salt & pepper.
- 08
Pour egg mixture over the ingredients in the slow cooker.
- 09
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.
Tagged
Originally published on getcrocked.com.
Adapt this recipe
Cook it in a different appliance
This recipe is written for a Slow Cooker. Pick another appliance and we'll re-time and re-write the method for you.
Reader ratings
No ratings yet
About the author
Jenn Bare
Founder of GetCrocked and lifelong slow-cooker devotee. Jenn writes every recipe here with one goal: get families back around the table without the weeknight scramble.
Read her story →