Slow Cooker Breakfast Casserole with Kale, Red Pepper, and Feta is perfect for a breakfast that cooks unattended for a few hours. 

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Slow Cooker Frittata with Kale, Red Pepper, and Feta finished frittata on serving plate

Strangely enough, I used to be better at eating breakfast when I had to go off to work every morning. Back 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?

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?

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.

More Tasty Slow Cooker Breakfasts:

Low-Carb Egg Burritos for a Crowd ~ Kalyn’s Kitchen

Amazing Slow Cooker Breakfast Recipes ~ Slow Cooker or Pressure Cooker

Slow Cooker Sausage and Egg Casserole ~ Kalyn’s Kitchen

Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta process shots collage

How to make this Slow Cooker Breakfast Casserole:

(Scroll down for complete printable recipe with nutritional information.)

  1. 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. 
  2. Chop the Roasted Red Peppers in a jar (affiliate link) into smallish pieces. 
  3. Crumble the Feta cheese so it’s ready to go. 
  4. Green onions are optional, but I love them in egg dishes like this. 
  5. Beat eggs until the whites and yolks are completely combined.
  6. 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.
  7. 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.
  8. 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.
  9. 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!
  10. Serve hot, with a little sour cream to add at the table if desired!

thumbnail image of Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta on serving plate

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!

thumbnail image of Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta on serving plate
Yield: Makes 8 servings

Slow Cooker Breakfast Casserole with Kale, Red Pepper, and Feta

Prep Time 20 minutes
Cook Time 3 hours
Additional Time 2 hours 20 minutes
Total Time 5 hours 40 minutes

Slow Cooker Breakfast Casserole with Kale, Red Pepper, and Feta is perfect for when you want breakfast that cooks without you having to watch it.


  • 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


  1. Wash kale if needed, and spin dry or dry with paper towels.
  2. Heat the oil, either in the Ninja Cooker on the Stovetop/High setting or in a large frying pan on medium-high.
  3. 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.
  4. 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.
  5. If you’re using the Ninja Cooker, turn to Slow Cook/Low setting.
  6. Drain red peppers and chop into fairly small pieces.
  7. Slice the green onions and crumble the Feta.
  8. Add the chopped red pepper and sliced green onion to the slow cooker with the kale.
  9. Beat the eggs well, pour over other ingredients in the slow cooker, and stir so all ingredients are well-combined.
  10. Season with Spike Seasoning (affiliate link) and black pepper, then sprinkle on the Feta.
  11. 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.
  12. Serve hot, with a dollop of low-fat sour cream if desired.
  13. 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.

Nutrition Information:



Serving Size:


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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

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 diet plans. And as long as you don’t overdo it on the Feta or low-fat sour cream, this would 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 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!

Historical Notes for this Recipe:
This recipe was first posted in 2013. It was last updated with more information in 2021.

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