Slow Cooker Breakfast Casserole with Artichokes
This Slow Cooker Breakfast Casserole with Artichokes also has red pepper and Feta and it’s delicious and easy for a low-carb breakfast! And if you haven’t cooked eggs in the slow cooker you may be pleasantly surprised.
I admit I was a little skeptical the first time I tried cooking eggs in the slow cooker. But that experiment was such a success, and it taught me two things about slow-cooked eggs. First, the finished dish will be a little softer than something similar that’s cooked using higher heat on the stove (which actually makes it perfect to store in the fridge and reheat later.)
And second, the long slow cooking time infuses the eggs with the flavors from the other ingredients in a way that produces delightful results. This Slow Cooker Breakfast Casserole with Artichokes would be a lovely dish to put in the slow cooker any time you want breakfast that’s ready in a few hours, or it would be delicious for a mid-day brunch, or a light dinner.
If you haven’t tried eggs in the slow cooker yet, give it a try!
Which Slow Cooker Did I Use?
I made this slow cooker frittata in the Ninja Slow Cooker (affiliate link), which is a large oval slow cooker. If you have the Crock-Pot Casserole Crock Slow Cooker (affiliate link) that’s shaped like a casserole dish, that would also be perfect for this recipe.
How to Make Slow Cooker Breakfast Casserole with Artichoke:
(Scroll down for complete recipe with nutritional information.)
- Start by draining a can of artichoke hearts. (If the budget doesn’t permit the whole artichoke hearts like this, pieces will work just as well.)
- I wanted the artichoke hearts spread throughout the egg, so I cut them into pieces that were fairly small.
- I also drained the jar of roasted red pepper and cut those quite small as well.
- Be sure to spray the inside of the slow cooker well with non-stick spray, then put the artichoke hearts, red peppers, and sliced green onions in the bottom of the cooker.
- Beat 8 eggs, until yolks and whites are well combined.
- Pour the eggs over the other ingredients in the slow cooker, and give it a gentle stir to evenly distribute the artichokes, peppers, and green onions.
- Then sprinkle the crumbled Feta over the top. (Season with Spike Seasoning (affiliate link) and freshly-ground black pepper. I forgot to do that until after I took this photo!)
- Cook on low for about 3 hours, or until the breakfast casserole is as firm as you’d like it. (I’d start to check after 2 hours, but it will probably take a bit longer than that.)
- Serve hot, garnished with parsley if desired. This will keep for quite a few days in the fridge and can be reheated in the microwave or in a pan on the stove.
More Tasty Recipes for Breakfast:
Slow Cooker or Pressure Cooker Breakfast Index ~ Slow Cooker or Pressure Cooker
Mexican Baked Eggs with Black Beans ~ Kalyn’s Kitchen
Spinach Artichoke Egg Casserole ~ Two Peas and Their Pod
Breakfast Casserole with Spinach, and Leeks ~ Kalyn’s Kitchen
Spinach Artichoke Egg Casserole ~ Inside Bru Crew Life
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 14 oz. can small artichoke hearts, drained and cut into small pieces (you can use artichokes that are already cut, which are cheaper)
- 12 oz. jar roasted red peppers. drained and cut into small pieces
- 1/4 cup sliced green onions
- 8 eggs, beaten well until yolks and whites are completely combined
- 4 oz. crumbled Feta cheese
- Spike Seasoning to taste, I used about 1 tsp. (if you don’t have Spike, any all-purpose seasoning will work, see notes)
- fresh-ground black pepper to taste
- 2 T chopped parsley for garnish (optional)
- Pour out artichoke hearts into a colander placed in the sink and let them drain well.
- While artichokes drain, slice the green onions and crumble the feta.
- Spray the slow cooker insert well with non-stick spray.
- Remove artichoke hearts to the cutting board and pour out the roasted red peppers into the colander to drain.
- Cut the artichoke hearts into fairly small pieces (quarters, or smaller if they’re large) and put them in the bottom of the slow cooker insert.
- Cut the drained red peppers into pieces about 1/2 inch square and put them into the slow cooker.
- Add the green onions to the slow cooker.
- Beat the eggs until whites and yolks are completely combined and then pour eggs over the vegetables in the slow cooker.
- Use a fork to gently stir, so the artichoke pieces, red pepper pieces, and sliced green onions are well distributed.
- Sprinkle the crumbled Feta over the top and season with Spike Seasoning (affiliate link) and freshly-ground black pepper.
- Cook on low for 2-3 hours or until the eggs are as firm as you’d like them and the cheese is melted. (I cooked mine about 2 1/2 hours, but I think the Ninja might cook a little hotter than some other slow cookers.
- Cut into pieces while the frittata is still in the slow cooker.
- Serve hot, sprinkled with chopped parsley to garnish if desired.
Amount Per Serving: Calories: 142Total Fat: 10gSaturated Fat: 4gUnsaturated Fat: 5gCholesterol: 222mgSodium: 396mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 9g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Slow Cooker Breakfast Casserole with Artichokes would make a perfect low-carb meatless main dish for any phase of the original South Beach Diet or other low-carb diet plans.
Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here to see Slow Cooker / Pressure Cooker Recipes on my other site!