Slow-Cooker Mediterranean Egg Casserole - Kraft Recipes Top
Comida Kraft
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Slow-Cooker Mediterranean Egg Casserole

Prep Time
Total Time

10 servings

What You Need

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Make It

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  • 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 bottom of the slow cooker and layer half of the mushroom and bell pepper mixture, then half of the spinach, artichoke hearts and sun dried tomatoes. Sprinkle half of the Swiss cheese over the vegetables and repeat with the rest of the veggies and Swiss cheese and 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 and pour evenly over the layers of veggies and cheese. Top with the crisped prosciutto.
  • Cook for 8-10 hours on low or 4-5 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.

Special Equipment Needed


  • 10 servings

Nutritional Information

Serving Size 10 servings
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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