March 19, 2013

Crockpot Slow Cooker Egg Casserole recipe – vegetables, canadian bacon, feta


Crockpot Egg Casserole Recipe

Eggs in the crockpot. Who knew? Now that the girls are back to laying full time I have a surplus of eggs – so dinner last night was this simple Slow Cooker Egg Casserole. It was a big hit with the whole family – including the kids – and it only took two hours in the crockpot on low!

The possibilities with this recipe are endless, but since we are watching what we eat around here, I opted for feta (instead of cheddar) and Canadian bacon (instead of real bacon).


10 eggs 

1 cup fat-free milk

10 pieces of Canadian bacon – these are the small round ones from Costco

10 crimini mushrooms, sliced thinly – Any kind of mushrooms will do

1 red pepper, finely diced – I used two small red peppers

1/2 red onion, diced thinly

2 garlic cloves, minced

1 tablespoon olive oil

3 oz feta (about 3/4 cup)

1/4 Cup finely shredded Parmesan for topping

Optional: Dried basil or your other favorite spices.



1.) Heat a Tablespoon of olive oil in a large skillet over medium heat. Saute your diced peppers, mushrooms, onion, garlic and a dash of salt until vegetables start to soften and brown.

2.) While your vegetables are cooking, get your Crockpot plugged in and turn it on low. Spray the inside of the slow cooker with a non-stick spray or if you’d like you can use butter.


3.) Layer the Canadian Bacon along the bottom of the slow cooker. If you prefer – you can dice the Canadian Bacon, but I was sort of envisioning a bottom “crust” – which didn’t actually work.

4.) Pour cooked vegetables on top of Canadian bacon and spread out in a thin layer. Be careful they’ll be hot.

5.) Briskly whisk your eggs and the milk in a separate bowl. Pour over vegetables, spread it evenly.


6.) Top with the feta cheese

7.) Cover and cook for about 2 hours. Pay special attention after about an 1.5 hours. It’s really easy to overcook eggs. Depending on your slow cooker and the ingredients you choose, the cooking times can vary. Watch for the middle to “set up” or firm up. You can use a toothpick in the center to feel the consistency of the eggs.

8.) It was close to impossible to pull the whole casserole out of the slow cooker and plate it. It took me some clever maneuvers to do this for photos and there are still areas where it cracked or broke. You might want to consider using some aluminum foil along the bottom with the edges up over the sides, so you can pull it out. Otherwise just spoon it onto a plate.


9. Garnish with parmesan cheese and enjoy while hot.

Serves about 6 people.


There is a lot going on with this egg casserole. You can add whatever vegetables you have in the fridge. Change up the cheese or meat to add some different flavors.

Due to this only cooking for 2 hours, this isn’t something you can toss in the slow cooker in the morning for dinner at night. You could mix it up ahead of time and put the removable crock in the fridge overnight or during the day – then just pull it out two hours before you’re ready to eat.

Amazon has the Crock-Pot SCCPVL600S Cook’ N Carry 6-Quart Oval Manual Portable Slow Cooker, Stainless Steel for only $10 (reg. $39.99). This is the lowest price this Crockpot has been on Amazon.

Have you cooked eggs in the crockpot before? I’d love to get your recipes or suggestions.


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  1. What a great recipe for a weekend brunch! Hope you have a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. Frittata! I love frittata and haven’t even thought about making one in the crock pot. I will have to now though 🙂 Thanks for sharing the recipe.

    I found your blog via the Hearth & Soul Hop this week.

  3. I will have to give this a try

  4. looks really good . Since I’ve got 8 dozen stocked up, It’s a must try. We get tired of zucchini quiche

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