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!
Keyword egg casserole
Prep Time 10minutes
Cook Time 4hours10minutes
Total Time 4hours20minutes
2ouncesprosciutto, cut into 1/2-inch-thick slices
3cupssliced cremini mushrooms
1/2red bell pepper, seeded and chopped (about 1/2 cup)
16ouncesDiced Hash Brown Potatoes
One10 ouncebox frozen chopped spinach, thawed and well squeezed
1cupfrozen artichoke hearts, thawed and quartered
1/4cupoil-packed sun-dried tomatoes, drained and chopped
8ouncesshredded cheddar and Swiss cheese
1tablespoonGrey Poupon Dijon Mustard
fresh basil leaves for garnish
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.