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 Slow-Cooker Mediterranean Egg Casserole is one of my secret weapons for holiday breakfasts. It’s full of big Mediterranean flavor from ingredients like prosciutto, sun-dried tomatoes, and artichoke hearts, and is so easy to make thanks to the slow cooker. It’s perfect for breakfast or brunch for a crowd, so it’s often my go-to during the holidays when we’re hosting family. It’s a hit every time. Planning ahead is key to surviving the holidays, and that works in tandem with the slow cooker here (thank goodness for work horse, effort-saving appliances).
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 sautéing 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.
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 voila! Breakfast is served.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Slow Cooker Mediterranean Egg Casserole
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.
For more inspiration, check out these easy breakfast egg bakes and casseroles.
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Could you freeze this meal? What would be the best way to defrost it?
Yes Ashley, you could freeze then reheat from frozen at 350°F for 45-50 min or until hot inside.
It is a healthy recipe and easy (for me) to prepare it. My kids love it.
I’m glad you enjoyed!
how would i make this in the oven (in an iron skillet) or in an instant pot? We don’t have a slow cooker and i need faster cooking time, lol! Thank you!!!!
Yes, you can bake in the oven. Layer in a 9 X 13 casserole dish then bake at 325° F for 50-60 minutes or until the eggs are set and bubbling. Enjoy!
I tried this casserole recipe and my husband just loved it, thank you so much. My husband’s expressions very amazing when he had the first bite of the egg casserole. It was just delicious!
Thank you so much for sharing. I am glad you and he both liked it!
I’d thankfully eat this casserole for every meal of the day! Easy to make with so much flavor. I really can’t wait to make this again! It was so good!
Nice Recipe Heidi.
Your way of explanation is also too good.
Great recipes but the link to the Slow-Cooker Mediterranean Egg Casserole seems to be broken
Thanks Angie, I will take a look!
I enjoy cooking Mediterranean dishes and would love more recipes
This looks super good. I’m going to add it to my “need to try” list.
Everything about this looks great. Thanks.
This looks great. Thanks for posting.
This recipe is more than perfect. Everytime I prepare it my kids just go mad.
Yum, this Casserole looks very tasty.
Love it. Really love it.
oh my god. So good.
Fantastic!
Wow this is amazing.
Beautiful dish, beautiful pictures! Simply amazing!
Hmm… Yummy Recipe
Yummmm!! This looks and sounds amazing – it reminds me of pizza I used to get in NYC 20 years ago!!
Nice review
This recipe reminds me my grandmother. She made this recipe every time we visited her in her village. It is delicous.
It is a healthy recipe and easy (for me) to prepare it. My kids love it.
I tried this recipe and can say for sure that it is amazing. Just I used feta instead of goat cheese.
The egg casserole is one of my favorite.
This casserole is so making it on the Christmas brunch menu. I’m all for letting the slow cooker do the work!
This looks much different & so colorful. Love your post Heidi.
Having this for dinner tomorrow night!!!
http://paigemargaretblog.blogspot.co.nz
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!
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.
I can’t wait to try this!
I didn’t know that you could make something like this in a crockpot!
Kari
http://sweetteasweetie.com/honey-bunches-oats-almond-treats/
awesome! Looks delicious and healthy too. Thanks for the recipe.
Thank you Kirti.
She made this recipe every time we visited her in her village. It is delicous.
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!
Hi Susan, I don’t think you would have any problems, just be sure to keep the egg and milk proportions the same. Enjoy!