Our Crock Pot Pesto Egg Casserole is an easy low carb breakfast casserole with fluffy eggs, savory pesto, tomatoes, basil and mozzarella cheese. This low carb recipe is perfect for brunch, potlucks and holidays.
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How to Make Pesto Egg Casserole in a Slow Cooker
Cris here.
I love me a good breakfast casserole. And, I REALLY love me a breakfast casserole that is a bit different from all my traditional breakfast casseroles to give us a bit of variety in our weekly menus. So when I was preparing breakfast to other day I got to experimenting with a lot of our favorite Italian inspired recipes and this Crock Pot Pesto Egg Casserole was born. My family LOVES this savory breakfast. We serve it up with a side of ham, bacon or sausage patties. The grape tomatoes burst with flavor when you bite into them. The fresh mozzarella adds a cheesy goodness reminiscent of a really good slice of pizza. Then the pesto is the finishing touch that steals the show.
Notes on Crock Pot Pesto Egg Casserole (Low Carb)
- Be sure to check pesto labels if you are eating low carb. Carb counts will vary. We enjoy this brand.
- We used our Ninja Multicooker Slow Cooker to make this dish but you can use any 6 quart slow cooker.
- You can find more low carb recipes in our Low Carb Recipe Library that we update weekly.
- 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 Pesto Egg Casserole (Low Carb) Recipe
Crock Pot Pesto Egg Casserole
Ingredients
- 10 eggs beaten
- 1 1/4 cup heavy cream
- 1 cup shredded mozzarella
- 1 tablespoon minced garlic
- salt & pepper to taste
- 1 cup grape tomatoes halved and salted
- 9 basil leaves chopped
- 8 oz fresh mozzarella cubed
- 6 oz pesto
Instructions
- Mix eggs with cream, shredded mozzarella, garlic and season with salt and pepper.
- Sprinkle tomatoes, basil and fresh mozzarella evenly over top.
- Cook on high for 1-3 or until the egg sets in center.
- Top with pesto and serve.
Video
Notes
- Be sure to check pesto labels if you are eating low carb. Carb counts will vary. We enjoy this brand.
- We used our Ninja Multicooker Slow Cooker to make this dish but you can use any 6 quart slow cooker.
- You can find more low carb recipes in our Low Carb Recipe Library that we update weekly.
- 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
If you liked this recipe, you might also enjoy:
- Crock Pot Bacon Mushroom Egg Casserole
- Crock Pot Italian Egg Casserole
- Slow Cooker Bacon Egg Cheese Casserole
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This sounds delicious as is but do you think it would also work to put frozen tater tots or hash brown squares in the bottom of the cooker and then add the rest of the ingredients? I would like to try it to share with some of the other residents in my apartment complex.
Hi Pamela-
I am not really sure… If I were going to try it, I would probably use shredded hash browns instead of something solid so that it would cook more evenly. My guess is you may have to increase cooking time. I would also salt and pepper the potatoes well once they are down in there and then add the rest of the ingredients. Let us know how it goes!
Superb! Used canned whole tomatoes cut up & well drained- didn’t have cherry tomatoes on hand& used tomato based pesto❤
So glad you guys enjoyed it Stacy!!
All I can say is WOW. I had a breakfast potluck at work, I doubled the recipe and it came out great. Everyone wanted the recipe. Best part it was so easy.
I love Pesto!! This looks absolutely SCRUMPTIOUS!! Thinking I could make this and just reheat pieces in the microwave for breakfast each morning. Thanks Cris!! Pinned it!!
Absolutely! That is what we do each week with our egg casseroles. Enjoy!