Slow Cooker Italian Breakfast Casserole with Tomato Checca

Slow Cooker Breakfast


12 eggs

1 cup half-and-half

1 teaspoon red pepper flakes

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups (8 ounces) Wisconsin fontina cheese, shredded

1/4 cup flat leaf parsley, chopped

4-6 Yukon gold potatoes, thinly sliced

1 can (8 1/2 ounces) artichoke hearts, drained, quartered

2 sweet Italian sausage links, cooked and sliced

1 red or orange bell pepper, diced

For Checca:

2 cups fresh tomatoes, chopped

1 clove garlic, minced

3 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons fresh basil, chopped

2 tablespoons fresh parsley, chopped

1/3 cup (about 1 ounce) Wisconsin parmesan cheese, grated

Directions For Casserole:

Line sides of 4 to 5-quart slow cooker with foil, spray with cooking spray. In separate bowl, whisk eggs, half-and-half, red pepper flakes, basil, oregano, salt and pepper until well combined. Stir in fontina and parsley. Set aside. Line bottom of slow cooker with potato slices. Season with salt and pepper. Top with artichoke hearts, sausage and peppers. Pour egg mixture over. Gently press layered ingredients down to make sure liquid mixture has reached bottom of cooker. Cover top of slow cooker with layer of paper towels; place cooker lid over to cover tightly. Cook on LOW 4 to 5 hours, or HIGH 3 hours, until potatoes are tender and eggs are set. Let casserole sit 5 minutes before serving.

For Checca: Mix tomatoes, garlic, olive oil, salt, pepper, basil and parsley. Top casserole with checca and sprinkle parmesan over. Serve immediately.

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