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Slow-Cooker Mediterranean Egg Casserole
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Slow-Cooker Mediterranean Egg Casserole

8 Hr(s) 25 Min(s)
25 Min(s) Prep
8 Hr(s) Cook
Give the menu some Mediterranean flair with Slow-Cooker Mediterranean Egg Casserole. Try this delicious Slow-Cooker Mediterranean Egg Casserole today!
What You Need
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10 servings
Original recipe yields 10 servings
2 oz. prosciutto, cut into 1/2-inch-thick slices
1 Tbsp. butter
3 cups sliced cremini mushrooms
1/2 red pepper, seeded and chopped (about 1/2 cup)
16 oz. (1/2 of 32-oz. pkg.) ORE-IDA Diced Hash Brown Potatoes
1 box (10 oz.) frozen chopped spinach, thawed and well squeezed
1 cup frozen artichoke hearts, thawed and quartered
1/4 cup oil-packed sun-dried tomato, drained and chopped
1 pkg. (8 oz.) KRAFT Cheddar & Swiss Cheese Expertly Paired for Eggs, Omelets and Quiches
4 oz. goat cheese
8 eggs
1 Tbsp. GREY POUPON Dijon Mustard
2 cups whole milk
fresh basil leaves for garnish
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Let's Make It
1
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.
3
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.
4
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.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a fresh fruit salad.
Nutrition
Calories
310
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 10g
50%
Trans Fat 0g
Cholesterol 195mg
65%
Sodium 450mg
20%
Total Carbohydrates 14g
5%
Dietary Fibers 3g
11%
Sugars 4g
8%
Protein 18g
36%
Vitamin A
200%
Vitamin C
15%
Calcium
25%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
10 servings
* 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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