Slow Cooker Mediterranean Egg Casserole
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!
Servings 10
Ingredients
- 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
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.