Looking for a delicious, hassle-free breakfast that will impress your family and friends? Look no further than this Slow Cooker Breakfast Casserole with Artichokes. Perfect for brunch gatherings or a cozy family breakfast, this dish combines the rich flavors of artichokes, roasted red peppers, and feta cheese, all held together with fluffy eggs. The best part? It cooks effortlessly in your slow cooker, allowing you to wake up to a warm, hearty meal ready to serve.
Why It Deserves a Spot
This casserole is not just any breakfast dish; it’s a delightful medley of flavors and textures that everyone will love. The combination of artichokes, roasted red peppers, and feta cheese introduces a Mediterranean flair, bringing a unique twist to your breakfast table. Plus, the slow cooker makes it incredibly convenient, allowing you to set it and forget it while you enjoy your morning routine. Whether you’re hosting a brunch or simply fueling up for the day, this casserole is sure to be a hit.
The Essentials
To make this mouthwatering Slow Cooker Breakfast Casserole with Artichokes, you’ll need the following 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 eggs, beaten well until yolks and whites are completely combined
- 4 oz. crumbled feta cheese
- Spike Seasoning to taste (about 1 tsp recommended)
- Fresh-ground black pepper to taste
- 2 tablespoons chopped parsley for garnish (optional)
These simple yet flavorful ingredients come together to create a satisfying breakfast that will keep you energized throughout the day.
Tools of the Trade
For this recipe, you’ll need a few essential kitchen tools:
- Slow Cooker: The star of the show! A 4 to 6-quart slow cooker works best for this recipe.
- Mixing Bowl: To beat the eggs and combine the ingredients before cooking.
- Spatula: For mixing and serving the casserole.
- Knife and Cutting Board: To chop the artichokes, roasted red peppers, and green onions.
With these tools in hand, you’re ready to whip up a delicious breakfast casserole that’ll have everyone asking for seconds.
Slow Cooker Breakfast Casserole with Artichokes: From Prep to Plate
Here’s how to prepare your Slow Cooker Breakfast Casserole with Artichokes step by step:
Step 1: Prepare Your Ingredients
Begin by draining the artichoke hearts and roasted red peppers. Use a knife to cut them into small, bite-sized pieces. Slice the green onions and gather all your ingredients.
Step 2: Mix the Eggs
In a large mixing bowl, crack the 8 eggs and beat them well until the yolks and whites are completely combined. This will create a uniform texture for your casserole.
Step 3: Combine Everything
Add the chopped artichokes, roasted red peppers, sliced green onions, crumbled feta cheese, Spike seasoning, and fresh-ground black pepper to the beaten eggs. Stir everything together until well combined.
Step 4: Transfer to Slow Cooker
Lightly grease your slow cooker with cooking spray or a little olive oil. Pour the egg and vegetable mixture into the slow cooker, spreading it evenly.
Step 5: Cook Low and Slow
Cover the slow cooker and cook on low for about 6-8 hours, or on high for about 3-4 hours, until the eggs are set and the edges begin to pull away from the sides of the slow cooker.
Step 6: Garnish and Serve
Once cooked, carefully remove the lid and let the casserole cool for a few minutes. If desired, sprinkle chopped parsley on top for a fresh touch. Cut into squares and serve warm.
This Slow Cooker Breakfast Casserole with Artichokes is perfect to serve alongside fresh fruit or a light salad for a complete meal.
International Equivalents
If you’re curious about how this recipe translates across different cuisines, here are some international equivalents:
- Spanish Tortilla: A classic Spanish dish made with eggs and potatoes, often incorporating vegetables.
- Italian Frittata: Similar to a quiche, frittatas are made with eggs and various fillings, commonly including vegetables and cheese.
- Middle Eastern Shakshuka: A dish of eggs poached in a spicy tomato sauce, often served with bread.
- Mexican Huevos Rancheros: Fried eggs served on tortillas with a variety of toppings, including salsa and beans.
Each of these dishes showcases the versatility of eggs and vegetables, just like our casserole!
Behind the Recipe
This recipe was inspired by the need for a hearty breakfast option that could be prepared in advance, making mornings easier and more enjoyable. With busy schedules, the convenience of a slow cooker is unmatched. The combination of artichokes and roasted red peppers adds a unique flavor profile that elevates the traditional breakfast casserole. It’s a dish that not only nourishes the body but also brings people together around the breakfast table.
Keep-It-Fresh Plan
To ensure your Slow Cooker Breakfast Casserole with Artichokes stays fresh, consider the following tips:
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
- To reheat, place individual portions in the microwave for about 1-2 minutes, or until warmed through.
- You can also freeze the casserole for up to 2 months. Just thaw in the refrigerator overnight before reheating.
This way, you can enjoy your delicious breakfast casserole even on the busiest of mornings!
Slow Cooker Breakfast Casserole with Artichokes FAQs
Can I make this casserole ahead of time?
Absolutely! You can prepare the mixture the night before and store it in the fridge. Just pour it into the slow cooker in the morning and let it cook while you get ready.
What can I substitute for feta cheese?
If feta isn’t your favorite, you can use goat cheese, ricotta, or even shredded cheddar for a different flavor profile.
Can I add more vegetables to this recipe?
Yes! Feel free to add your favorite veggies such as spinach, mushrooms, or zucchini for extra nutrition and flavor.
How do I know when the casserole is done cooking?
The casserole is done when the eggs are set and a toothpick inserted into the center comes out clean. The edges may pull away slightly from the sides of the slow cooker as well.
Elevate your breakfast experience by pairing this casserole with:
Let’s Eat
This Slow Cooker Breakfast Casserole with Artichokes is not just a meal; it’s a warm embrace that starts your day right. Whether you’re enjoying it with family or serving it at a gathering, this dish is sure to impress. With its beautiful presentation and delightful flavors, you’ll find it’s a go-to recipe for any breakfast occasion. So, gather your ingredients, fire up the slow cooker, and prepare to enjoy a breakfast that’s as delicious as it is easy to make!
Slow Cooker Breakfast Casserole with Artichokes
Ingredients
Equipment
Method
- Begin by draining the artichoke hearts and roasted red peppers. Use a knife to cut them into small, bite-sized pieces. Slice the green onions and gather all your ingredients.
- In a large mixing bowl, crack the 8 eggs and beat them well until the yolks and whites are completely combined. This will create a uniform texture for your casserole.
- Add the chopped artichokes, roasted red peppers, sliced green onions, crumbled feta cheese, Spike seasoning, and fresh-ground black pepper to the beaten eggs. Stir everything together until well combined.
- Lightly grease your slow cooker with cooking spray or a little olive oil. Pour the egg and vegetable mixture into the slow cooker, spreading it evenly.
- Cover the slow cooker and cook on low for about 6-8 hours, or on high for about 3-4 hours, until the eggs are set and the edges begin to pull away from the sides of the slow cooker.
- Once cooked, carefully remove the lid and let the casserole cool for a few minutes. If desired, sprinkle chopped parsley on top for a fresh touch. Cut into squares and serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for 1-2 minutes until warmed through.
- This casserole can be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.
