Slow Cooker Breakfast Casserole with Artichokes
This Slow Cooker Breakfast Casserole with Artichokes is SO EASY! A savory, hearty dish bursting with artichokes, roasted red peppers, and creamy feta cheese.
Servings: 6 servings
Ingredients
- 1 (14 oz.) can small artichoke hearts drained and cut into small pieces
- 1 (12 oz.) jar roasted red peppers drained and cut into small pieces
- 1/4 cup sliced green onions
- 8 large eggs beaten well until yolks and whites are completely combined
- 4 oz. crumbled feta cheese
- 1 tsp. Spike Seasoning to taste (approximately)
- Fresh-ground black pepper to taste
- 2 tablespoons chopped parsley for garnish (optional)
Instructions
- Grease the interior of your slow cooker with cooking spray or olive oil to prevent sticking.
- In a large mixing bowl, combine the drained and chopped artichoke hearts, roasted red peppers, sliced green onions, and crumbled feta cheese. Stir until evenly distributed.
- In a separate bowl, beat the eggs until yolks and whites are fully combined. Season with Spike Seasoning and freshly ground black pepper to taste.
- Pour the beaten eggs into the bowl with the vegetable and cheese mixture. Gently stir to combine all ingredients well.
- Transfer the mixture into the greased slow cooker, spreading it evenly. Cover and cook on low for 4-6 hours or on high for 2-3 hours until eggs are set and no longer runny.
- Once cooked, remove the lid and let sit a few minutes. Garnish with chopped parsley if desired before slicing and serving.
Equipment
- Slow Cooker
- Mixing Bowl
- Cutting Board
- Knife
- Spatula
Notes
- Use parchment paper to line the slow cooker for easier cleanup and to prevent sticking.
- Adjust seasoning before cooking for perfect flavor balance.
- Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.