Are you looking for a great low carb breakfast casserole that carb lovers enjoy? Our Crock Pot Italian Egg Casserole puts a tasty twist on your traditional breakfast egg casserole recipe.
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How to Make Italian Egg Casserole in a Slow Cooker
Cris here.
I love me some breakfast casseroles. Egg based breakfast casseroles are generally a great low carb option for family breakfasts and holidays that everyone loves– low carb or not. I also love them in my camper kitchen because they give us a great start to the day before going on a hike or whatever the adventure is for the day.
Some egg casseroles can tend to taste similar, but THIS recipe has a unique flavor and is a great way to switch up your typical brunch casserole routine.
Ingredients for Crock Pot Italian Egg Casserole
- 1 Tablespoon Butter or Bacon Grease
- 1/2 lb Provolone Cheese- Thinly Sliced and Divided
- 10 Eggs – Beaten
- Salt and Pepper to Taste
- 1 1/4 Cup Heavy Whipping Cream
- 1 teaspoon minced garlic
- 1/2 (14.5 oz) Can of Artichoke Hearts- Drained and Chopped
- 1/2 (15 oz) Jar of Roasted Red Peppers- Drained and Chopped
- 1/4 lb of Prosciutto (or cooked ham/cooked bacon)- Chopped
- 1 cup marinara sauce.
Notes on Crock Pot Italian Egg Casserole
- This recipe was adapted from Eggs Italiana found in The Everyday Low Carb Slow Cooker Cookbook.
- We love using our non-stick multi-cookers for egg casseroles, but you can use any 6-7 quart slow cooker, just make sure to grease them well so the eggs don’t stick.
- We use this low carb marinara sauce
. If you are not eating low carb, feel free to just use your favorite sauce. - Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Crock Pot Italian Egg Casserole Recipe
Crock Pot Italian Egg Casserole
Are you looking for a great low carb breakfast casserole that carb lovers enjoy? Our Crock Pot Italian Egg Casserole puts a tasty twist on your traditional breakfast egg casserole recipe.
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Servings: 8 -6
Calories: 419kcal
Ingredients
- 1 Tablespoon Butter or Bacon Grease
- 1/2 lb Provolone Cheese Thinly Sliced and Divided
- 10 Eggs beaten
- Salt and Pepper to taste
- 1.25 Cup Heavy Whipping Cream
- 1 teaspoon garlic minced
- 14.5 oz Can of Artichokes Drained and chopped
- 15 oz Jar of Roasted Red Peppers Drained and chopped
- 1/4 lb of Prosciutto or cooked ham/cooked bacon- Chopped
- 1 cup marinara sauce.
Instructions
- Coat a 6-7 quart slow cooker with butter or bacon grease.
- Mix eggs, salt/pepper, garlic, cream together.
- Stir in artichokes, peppers and prosciutto.
- Reserve enough cheese to cover top of casserole and chop remaining cheese and stir in.
- Pour into slow cooker and cook on high for 1-2 hours or until eggs are set.
- Top with cheese and drizzle marinara sauce over top of casserole and cover until cheese melts.
- Slice and serve.
Video
Notes
- This recipe was adapted from Eggs Italiana found in The Everyday Low Carb Slow Cooker Cookbook.
- We love using our non-stick multi-cookers for egg casseroles, but you can use any 6-7 quart slow cooker, just make sure to grease them well so the eggs don't stick.
- We use this low carb marinara sauce. If you are not eating low carb, feel free to just use your favorite sauce.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
Calories: 419kcal | Carbohydrates: 6g | Protein: 18g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 288mg | Sodium: 1069mg | Potassium: 311mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1665IU | Vitamin C: 20.2mg | Calcium: 289mg | Iron: 1.9mg
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
If you enjoyed this recipe, you might also enjoy:
- Crock Pot Pesto Egg Casserole
- Slow Cooker Southwest Breakfast Casserole
- Crock Pot Bacon Mushroom Egg Casserole
Whether you've been told you can't cook your whole life or you have the knife skills of an Iron Chef, Cris loves to connect you to just the right recipe.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
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I made this for the first time for a baby shower. I doubled the recipe due to the number of people. So I doubled the cooking time to 2 hrs. It wasn’t even halfway done and I was unable to serve it. I continued to cook it through the shower and it finally was done after 4hrs. There also was a lot of liquid at the bottom. Is it supposed to be like that? Or maybe I didn’t drain the peppers and artichokes enough? The flavor is wonderful and I would like to make it again with some changes.
We don’t recommend doubling these types of casseroles without testing first. In a pinch, we would recommend using two crock pots for a double batch. As for the liquid, there is some in the original recipe, but by doubling the recipe, it also doubled the liquid. You might try draining and patting dry the peppers and artichokes next time. Also, the type of marinara you use may or may not add more liquid depending on its consistency. Hope that helps! This is definitely one of our favorites!
Thank you for your reply and I plan to make again for Christmas. ❤️
Definitely one we love for breakfast or brinner ;).
Ohhhhh my! YUMMMMMM going to HAVE to make this soon!
This isn’t something I would want for breakfast, but it sounds great for a simple supper. I am definitely going to try it. 😊