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*** Slow Cooker Veggie Breakfast Casserole

Slow Cooker Veggie & Egg Casserole

  • Cooking Time:

    7–8 hours on Low
  • Servings:



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

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!



Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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I seem to always have fresh spinach on hand when­ev­er I have fresh mush­rooms and love a good spinach-mush­room com­bo. How might I incor­po­rate spinach into this break­fast casse­role?


Like the idea of this recipe, how­ev­er, it is not veg­e­tar­i­an, it con­tains milk and cheese.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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