Slow Cooker Mediterranean Egg Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs 10 mins
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Total Time
4 hrs 20 mins
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Servings
10
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Course
Breakfast
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Cuisine
Mediterranean
Slow Cooker Mediterranean Egg Casserole
Description
This casserole brings together layers of sautéed mushrooms and red bell peppers with seasoned diced hash brown potatoes, thawed and drained chopped spinach, artichoke hearts, and chopped sun-dried tomatoes. Crisp prosciutto adds a savory, slightly salty note. Shredded cheddar and Swiss cheese layers melt throughout, topped with dollops of goat cheese for tang and creaminess.
Eggs mixed with Dijon mustard and milk are poured over the layered ingredients and cooked slowly in a slow cooker. The long gentle cooking time sets the eggs into a custard-like texture, merging flavors and creating a satisfying, filling dish with a balance of creamy cheese, tender vegetables, and tender potatoes.
This preparation is ideal for a hearty brunch or breakfast-for-dinner meal featuring Mediterranean-inspired components. The casserole can be garnished with fresh basil for a fragrant finish. The slow cooker method allows unattended cooking without needing oven time.
Ingredients
- 2 ounces prosciutto , cut into ½-inch-thick slices
- 1 tablespoon butter
- 3 cups cremini mushrooms sliced
- ½ red bell pepper , seeded and chopped (about ½ cup)
- 16 ounces potato diced hash brown
- One ounce box frozen chopped spinach , thawed and well squeezed
- 1 cup artichoke hearts thawed and quartered, frozen
- ¼ cup sun-dried tomatoes drained and chopped, oil-packed
- 8 ounces cheddar cheese shredded
- 8 ounces swiss cheese shredded
- 4 ounces goat cheese
- 8 egg
- 1 tablespoon Dijon mustard Grey Poupon brand
- 2 cups milk whole
- basil fresh leaves, for garnish
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.
User Reviews
Overall Rating
5
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