Slow Cooker Mediterranean Egg Casserole Recipes

MEDITERRANEAN EGG CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch nonstick pan, heat vegetable oil over medium heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring frequently, until slightly softened. Add spinach, and cook about 1 minute or until starting to wilt.
• In baking dish, layer half of the baguette, 1 cup of the feta cheese, 1/4 cup of the Parmesan cheese, the bell pepper mixture, artichokes, olives and sun-dried tomato. Layer remaining baguette, and top with remaining 1/2 cup feta cheese. In large bowl, beat eggs and milk with whisk; beat in pepper flakes, salt and pepper. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake 40 to 45 minutes or until golden brown and center is just set. Let stand 15 minutes before serving.

SLOW-COOKER MEDITERRANEAN EGG CASSEROLE

Steps:

• 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.
• 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 the liner. Slice and serve with basil leaves.

SLOW COOKER EGG CASSEROLE

Steps:

• Line a slow cooker with a slow cooker liner and spray with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Whisk together eggs, milk, dry mustard, garlic powder, onion powder, salt, and pepper in a bowl.
• Spread 1/3 hash browns, 1/3 cooked sausage, and 1/3 Cheddar cheese into the bottom of the prepared slow cooker. Repeat layers in that order with remaining hash browns, sausage, and Cheddar cheese. Pour egg mixture on top.
• Cook on Low until eggs are set, 6 to 8 hours.

MEDITERRANEAN EGGS

Steps:

• Heat oil in 8-inch nonstick skillet over medium heat. Cook onions in oil 2 minutes, stirring occasionally. Stir in tomato and basil. Cook about 1 minute, stirring occasionally, until tomato is heated through.
• Beat eggs thoroughly with fork or wire whisk; pour over tomato mixture.
• As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with pepper.

SLOW-COOKER MEDITERRANEAN MINESTRONE CASSEROLE

Steps:

• Mix all ingredients except green beans, macaroni and cheese in 3- to 4-quart slow cooker.
• Cover and cook on Low heat setting 6 to 8 hours.
• Stir in green beans and macaroni. Increase heat setting to High. Cover and cook about 20 minutes or until beans and macaroni are tender. Sprinkle with cheese.