Slow Cooker Mediterranean Egg Casserole

Name: Slow Cooker Mediterranean Egg Casserole
Prep time: 10 min
Cook time: 4 h 10 min
Total time: 4 h 20 min
Yield: 10 serving
Ingredients: 2 ounces prosciutto; 1 tablespoon butter; 3 cups sliced cremini mushrooms; ½ red bell pepper; 16 ounces diced hash brown potatoes; One 10 ounce box frozen chopped spinach; 1 cup frozen artichoke hearts; ¼ cup oil-packed sun-dried tomatoes; 8 ounces shredded cheddar and Swiss cheese; 4 ounces goat cheese; 8 eggs; 1 tablespoon Grey Poupon Dijon Mustard; 2 cups whole milk; fresh basil leaves for garnish

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
4 hrs 10 mins
Total Time
4 hrs 20 mins
Servings
10
Course
Breakfast
Cuisine
Mediterranean

Slow Cooker Mediterranean Egg Casserole

Iris Warren

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This super easy egg casserole is full of Mediterranean flavor from ingredients like prosciutto, sun-dried tomatoes, and artichoke hearts, and so easy to make thanks to the slow cooker. It's perfect for breakfast or brunch for a crowd!

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Ingredients

Servings

2 ounces prosciutto , cut into ½-inch-thick slices
1 tablespoon butter
3 cups sliced cremini mushrooms
½ red bell pepper , seeded and chopped (about ½ cup)
16 ounces diced hash brown potatoes
One 10 ounce box frozen chopped spinach , thawed and well squeezed
1 cup frozen artichoke hearts , thawed and quartered
¼ cup oil-packed sun-dried tomatoes , drained and chopped
8 ounces shredded cheddar and Swiss cheese
4 ounces goat cheese
8 eggs
1 tablespoon Grey Poupon Dijon Mustard
2 cups whole milk
fresh basil leaves for garnish

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Instructions

Line a 4-quart slow cooker with a disposable slow cooker liner and spray with cooking spray. Heat a large sauté pan over medium-high heat and cook the prosciutto slices until crisp, about 3-4 minutes. Transfer to a plate.2
Melt the butter in the same pan and cook the mushrooms and red bell peppers until softened, about 4 minutes, stirring occasionally. Pour the potatoes into the slow cooker and top with layers of half of the mushroom and bell pepper mixture, then half of the spinach, artichoke hearts and sun-dried tomatoes. Sprinkle half of the cheddar and Swiss cheese over the vegetables and repeat with the rest of the veggies, cheddar and Swiss cheeses. Top with chunks of the goat cheese.
In a 4-cup glass measuring cup, whisk the eggs with the mustard. Whisk in the milk. Season to taste, then pour evenly over the layers of veggies and cheese. Top with the crisped prosciutto.
Cook for 8-10 hours on low, or 4-5 hours on high, or until eggs are set Remove liner from the slow cooker and let sit for about 10 minutes, then remove liner. Slice and serve with fresh basil.