Turns out, slow cooking eggs ensures they are as fluffy and flavorful as they possibly can be! Sounds like we have some new brunch plans! Slow English Muffin Casserole piles those fluffy eggs high with succulent ham, electric bell peppers, and melty cheese atop toasted English muffins; it’s like all the best parts of an egg sandwich emerging from your slow cooker! Let Slow English Muffin Casserole give you the morning you deserve!
Ingredients
- 1 tablespoon butter
- 3 English muffins, halved and toasted
- 12 extra-large eggs
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups ham, cooked and chopped
- 2 cups cheddar cheese, shredded, divided
- 1/2 cup red or green bell peppers, chopped
- fresh herbs, optional, of your choice, to taste, for garnish
Directions
Step 1 –Grease the bottom and the sides of a 6-quart slow cooker with the butter.
Step 2 –Lay the toasted English muffin halves in a single layer, cut-side up, in the bottom of the prepared slow cooker.
Step 3 –In a bowl, beat the eggs, the milk, the salt, and the pepper.
Step 4 –Stir in the ham, 1 cup of the cheese, and the peppers.
Step 5 –Pour the egg mixture over the English muffins.
Step 6 –Cover and cook on low heat until the eggs are set, about 3-4 hours.
Step 7 –Add the remaining cheese to the top of the egg mixture 15 minutes before the end of the cooking time.
Step 8 –Serve immediately, garnished with the fresh herbs.
