This hearty, filling slow cooker egg casserole recipe with Mediterranean flavors, goat cheese, and prosciutto is simple to put together and can be assembled the night before so it’ll cook while you sleep!
This post is in partnership with KraftRecipes.com. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
We can all breathe a collective sigh of relief because the finish line is close. The end of 2016 is drawing near and holiday reverie is slowly slipping from our candy cane-grubbed-grasp.
There’s just one downside to the holidays. Okay, make that two.
The first one is that the holidays eventually come to an end. I’m a Christmas girl so holiday time for me is honestly the most wonderful time of the year.
The second—and the one we need to watch out for the most—is the supreme pressure we put on ourselves to make the holiday perfect. We overcommit, over-extend and over-do. This year I say we cut ourselves a little slack and take an easier way out—especially when it comes to cooking. How? By taking a few shortcuts to create a homemade holiday from the heart.
That’s where this Slow-Cooker Mediterranean Egg Casserole comes in. Visit KraftRecipes.com for the full ingredient list and directions.
Planning ahead is key to surviving the holidays. It’s also when your slow cooker can become your best friend—and it starts with breakfast.
This slow cooker egg casserole is hearty, filling and simple to pull together, making it the quintessential trifecta for holiday cooking. The ingredients aren’t going to pass expiration in a hurry and it’s mostly takes some simple chopping and a bit of sautéeing before the slow cooker steps up.
I am a huge fan of the Mediterranean flavors in this breakfast casserole. Artichoke hearts, sun dried tomatoes, spinach and mushrooms are my go-to ingredients whether loaded in a quinoa salad, stuffed in chicken or twirled in pasta like a ballerina in her partners arms. Here I’ve used hash browns straight from the freezer to create a crustless quiche to the eggy slow-cooker soufflé.
Fun fact: One of the founding brothers of Ore-Ida and the inventor of the Tater Tot, F. Nephi Grigg, lived with his family in the neighborhood we now live and yes, I’ve even been to his former home. There you go, it’s one of my claim to fames.
About the Recipe
To make this casserole a whole lot easier to serve, I used a disposable slow-cooker liner insert. It makes it easy to pull out of the finished shaped dishes shaped like pie, and it’s a whole lot easier to control when transferring to a plate. If you don’t have a liner, be sure to generously spray the inside of your crock with cooking spray before cooking and use a large spoon to ladle out servings.
While there’s plenty of flavor in this casserole thanks to the veg-heavy ingredient list, I still felt like my eggs could use a dab of tang to bring out the complimentary flavors. So I took a page from my Ham and Cheese Breakfast Casserole playbook and added smooth mustard to the egg mix before adding the milk. For this dish I always use whole milk or half-and-half rather than skim so the eggs come out creamy and custard-like and simply eggcellent.
Swiss cheese adds a little more melted creaminess to this dish. You could substitute white cheddar, fontina or havarti if you’d like instead. But our cheese trail doesn’t end here because more cream and more tang comes into play with big chunks of goat cheese on top.
Crisped prosciutto gives the egg casserole a salty bite. I usually crisp up more than I need, then serve it on the side for those that love a bacon bite.
This slow-cooker meal can be assembled the night before, then set to cook while you sleep. All slow cookers cook a little differently so gauge your doneness by how set up the top is. If it’s still runny, it’s not done yet.
When it’s done, I pull from the slow cooker and let it rest for about 10 minutes before slicing into servings. Then I garnish with basil leaves and wa-la! Breakfast is served.
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
Get the ingredient list and recipe here.
For more inspiration, check out these easy breakfast egg bakes and casseroles.
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Susan Yates-Brown says
I love all of your recipes! This one looks fantastic for Christmas morning, but I’m wondering how to adapt it to a 6 qt. crockpot. Would increasing the ingredients by 1/3 suffice or does it get more complicated? Many thanks!
heidi says
Hi Susan, I don’t think you would have any problems, just be sure to keep the egg and milk proportions the same. Enjoy!
Kirti Sharma says
awesome! Looks delicious and healthy too. Thanks for the recipe.
heidi says
Thank you Kirti.
PhenQ says
She made this recipe every time we visited her in her village. It is delicous.
Kari says
I didn’t know that you could make something like this in a crockpot!
Kari
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Sara @ Last Night's Feast says
I can’t wait to try this!
Christine @ Yum and in Love says
This looks incredible! I love that you live in the same neighborhood as the inventor of the Tater Tot. I would name drop that all the time. Ha!
heidi says
Isn’t that funny? And my husband painted their home when new people moved in and now we have the COOLEST light fixtures of theirs hanging in our bathroom. A little ode to Nephi.
Paige Margaret says
Having this for dinner tomorrow night!!!
http://paigemargaretblog.blogspot.co.nz
Rony Jahid says
This looks much different & so colorful. Love your post Heidi.
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This casserole is so making it on the Christmas brunch menu. I’m all for letting the slow cooker do the work!
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The egg casserole is one of my favorite.
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I tried this recipe and can say for sure that it is amazing. Just I used feta instead of goat cheese.
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