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Slow Cooker Mediterranean Egg Casserole
5 from 12 votes

Slow Cooker Mediterranean Egg Casserole

The Slow Cooker Mediterranean Egg Casserole layers sautéed prosciutto, mushrooms, bell peppers, diced potatoes, spinach, artichokes, sun-dried tomatoes, and mixed cheeses. Eggs whisked with mustard and milk pour over the ingredients before cooking slowly, resulting in a rich, savory casserole with blended Mediterranean flavors and a creamy, tender texture.

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

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

    Cup of Yum
  1. 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
  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.
  3. 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.
  4. 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.