Did you know you can make an egg bake in a slow cooker? I didn’t! But now that I do, this method is quickly becoming one of my favorite ways to make a weekend breakfast. It’s virtually hands-off, takes next-to-no-time to whip up and, most importantly, it tastes great!
Filled with festive, roasted red peppers and bright, green spinach, this delicious Slow Cooker Holiday Egg Bake is sure to help make your holiday (breakfast and brunches) merry!
20 Minute Meals:
Slow Cooker Holiday Egg Bake
Nonstick cooking spray
2 uncooked Italian sausage links (like Tomato-Basil Chicken Grillers or Jennie-O Sweet Italian Turkey sausage links)
4 large eggs
1 cup egg whites
¼ tsp. garlic powder
¼ tsp. salt
¼ tsp. black pepper
1 cup spinach, shredded
½ cup roasted red peppers, drained and diced
½ medium yellow onion, diced
¼ cup shredded mozzarella cheese, optional (or Daiya Mozzarella-Style Shreds for dairy free)
- Coat a medium frying pan with nonstick cooking spray and heat pan over medium-high heat.
- Remove and discard casing of uncooked sausage links, by carefully slicing the links in half, lengthwise, and peeling casing away from ground sausage.
- Once pan is hot, add ground sausage and cook, stirring occasionally and breaking into small crumbles, until done; about 8 minutes. Remove from heat and allow to cool slightly.
- Add eggs, egg whites, garlic powder, salt and black pepper to a medium bowl. Whisk to incorporate.
- Coat slow cooker with nonstick cooking spray. Add spinach, roasted red pepper, onion, mozzarella (if using) and cooled sausage crumbles. Stir to distribute evenly. Pour over whisked egg mixture and cover slow cooker with lid.
- Cook on low for 2 hours or until eggs are done. Serve warm.
Yield: 4 servings
*Per Serving: Calories 210, Total Fat 8g (Saturated 2.5g, Trans 0g), Cholesterol 230mg, Sodium 470mg, Total Carbohydrate 5g (Dietary Fiber 1g, Sugars 2g), Protein 28g, Vitamin A 50%, Vitamin C 35%, Calcium 10%, Iron 10%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Emily Schwartz is a Registered Dietitian Nutritionist (RDN) with Festival Foods.
Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.