Slow Cooker Breakfast Casserole with Kale, Red Pepper, and Feta
Slow Cooker Breakfast Casserole with Kale, Red Pepper, and Feta is perfect for a breakfast that cooks unattended for a few hours. And using the slow cooker for a breakfast casserole infuses the eggs with flavor in a delightful way.
Strangely enough, I used to be better at eating breakfast when I had to go off to teach school every morning. In those days I had to be organized, so I made Egg Muffins or Breakfast Casseroles on the weekend to microwave during the week.
My breakfast habits had gotten more and more sporadic since I’d been working at home, and recently I vowed to get back to my healthy breakfast routine. It was that commitment to a healthy breakfast every day that finally inspired me to try eggs in the slow cooker, and I was thrilled with this Slow Cooker Breakfast Casserole with Kale, Red Pepper, and Feta.
This slow cooker breakfast casserole was a little softer than eggs cooked in the oven or on the stove, and the flavors of the other ingredients were infused into the egg a bit more. The top doesn’t really brown in the slow cooker, so I was glad I used colorful ingredients, but this is definitely something I will make again.
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Olive Oil (affiliate link)
- baby kale
- Roasted Red Peppers in a jar (affiliate link)
- green onion
- crumbled Feta
- 8 eggs
- Spike Seasoning (affiliate link), or other all-purpose seasoning blend
- fresh-ground black pepper
What kind of slow cooker can you use?
I used my Ninja Cooker to make this, but this type of recipe is also perfect to make in the Crock-Pot Casserole Crock Slow Cooker (affiliate link) and that’s what I’d use now. Or you can use any large oval slow cooker if that’s what you have.
What other ingredients can you use for this Slow Cooker Breakfast Casserole?
Use spinach or any other leafy greens if you’re not a fan of kale. Use any crumbled or grated white cheese if you’re not a fan of Feta.
How to make the Slow Cooker Breakfast Casserole with Kale:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- I had baby kale that had been in the fridge a while, so I gave it a good soak in the salad spinner to perk it up.
- Chop the Roasted Red Peppers in a jar (affiliate link) into smallish pieces.
- Crumble the Feta cheese so it’s ready to go.
- Green onions are optional, but I love them in egg dishes like this.
- Beat eggs until the whites and yolks are completely combined.
- I made this in my Ninja Cooker (affiliate link), but you can use any large oval-shaped slow cooker. I did love being able to cook the kale in the Ninja, but if you don’t have a Ninja, just cook it briefly in a pan on the stove.
- You just need to cook the kale until it wilts down into a flat layer, not more than a couple of minutes. When the kale is soft, add the red pepper and green onion and pour over the beaten eggs. Stir with a fork so the mixture is well combined, and season with Spike Seasoning and black pepper. (Remember the top won’t brown, so you want to be able to see the colorful ingredients.
- Then sprinkle over the crumbled feta and cook on low for 2 1/2 – 3 hours, or until the frittata is completely set and cheese is melted.
- I’m sorry I got such a poor photo of the finished product, but hopefully you can tell from the other pictures that this was delicious!
- Serve hot, with a little sour cream to add at the table if desired!
More Tasty Slow Cooker Breakfasts:
- Egg Burritos for a Crowd
- Amazing Slow Cooker Breakfast Recipes
- Slow Cooker Sausage and Egg Casserole
- Low-Carb Slow Cooker Breakfast Casseroles
- Slow Cooker Breakfast Casserole with Artichokes
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 2 tsp olive oil to saute the kale
- 5 oz. baby kale
- non-stick spray or oil (to spray the slow cooker if you don’t use the Ninja)
- 6 oz. roasted red pepper (from a jar), diced fairly small
- 1/4 cup sliced green onion
- 5 oz. crumbled Feta
- 8 eggs, well beaten
- 1/2 tsp. Spike seasoning (or other all-purpose seasoning blend)
- fresh-ground black pepper to taste
- Wash kale if needed, and spin dry or dry with paper towels.
- Heat the oil, either in the Ninja Cooker on the Stovetop/High setting or in a large frying pan on medium-high.
- When the oil is hot, add the kale and saute until it’s softened into a flat layer, about 3-4 minutes in the Ninja Cooker and slightly less in a pan.
- If you’re using a regular slow cooker, spray it well with non-stick spray or oil and transfer the cooked kale to the slow cooker.
- If you’re using the Ninja Cooker, turn to Slow Cook/Low setting.
- Drain red peppers and chop into fairly small pieces.
- Slice the green onions and crumble the Feta.
- Add the chopped red pepper and sliced green onion to the slow cooker with the kale.
- Beat the eggs well, pour over other ingredients in the slow cooker, and stir so all ingredients are well-combined.
- Season with Spike Seasoning (affiliate link) and black pepper, then sprinkle on the Feta.
- Cook on low for 2 – 3 hours, or until the frittata is well set and cheese is melted. I cooked mine for 2 hours and 45 minutes and it was perfect, but I got distracted with a phone call and it may have been done slightly sooner than that. I think the Ninja cooks a little hotter than other slow cookers, so it may take slightly longer if you don’t use the Ninja Cooker.
- Serve hot, with a dollop of low-fat sour cream if desired.
- This will keep well in the fridge for several days and can be reheated in the microwave. (Don’t microwave too long or it will get rubbery.)
I used my Ninja Cooker, which made it easy to saute the kale right in the slow cooker, but if you don’t have a Ninja this is perfect to make in the Crock-Pot Casserole Crock Slow Cooker. (affiliate links) You can use a 5 or 6 quart oval slow cooker, but the frittata will be a little thicker.
This recipe created by Kalyn with inspiration from several cookbooks and food blogs where she saw egg dishes cooked in the slow cooker.
Amount Per Serving: Calories: 166Total Fat: 12gSaturated Fat: 5gUnsaturated Fat: 7gCholesterol: 202mgSodium: 337mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 10g
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 Kale, Red Pepper, and Feta is loaded with low-carb ingredients and should be great for low-carb or Keto diet plans. And as long as you don’t overdo it on the Feta or low-fat sour cream, this would also make a great meatless breakfast, lunch, or dinner for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. Click here to see Slow Cooker / Pressure Cooker Recipes on my other site! You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This slow cooker breakfast recipe was first posted in 2013. It was last updated with more information in 2023.