Imagine waking up to a warm, hearty, and perfectly cooked egg bake—no hovering over the stove, just an easy slow cooker solution. This comforting dish is full of savory vegetables, fluffy eggs, and plenty of cheesy goodness. It’s a fantastic way to serve breakfast for a crowd, or to meal-prep and enjoy throughout the week.
Ingredients
- 8 large eggs
- 1 cup milk (dairy or non-dairy)
- 1 cup shredded cheddar cheese
- 1 cup chopped spinach or kale
- 1 cup diced bell peppers
- 1 small onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray or butter for greasing
Instructions
Begin by preparing your slow cooker with a thin coat of cooking spray or butter. This ensures your egg bake won’t stick and makes cleanup a breeze. Meanwhile, whisk together the eggs, milk, salt, and pepper in a medium bowl until you have a smooth, even mixture.
Layer the diced peppers, onions, and leafy greens on the bottom of the slow cooker. Then pour your whisked eggs over the top of the vegetables. Finally, sprinkle shredded cheddar cheese evenly over the surface. Cover the slow cooker with the lid.
Set the slow cooker to low and cook for about 2½ to 3 hours, until the eggs are just set in the center. For best results, avoid lifting the lid during cooking since releasing too much heat can affect how the eggs cook. Once done, carefully turn off the heat and let the egg bake rest for a few minutes before slicing it into wedges or squares.
This Garden-Fresh Cheddar Slow Cooker Egg Bake is a winner for so many reasons: it’s virtually hands-off, it’s easy to customize with leftover vegetables or different cheeses, and it works for brunch gatherings or as a protein-packed weekday staple.
Consider adding sausage or bacon for extra heartiness, or substitute dairy-free cheese and milk to accommodate dietary preferences. No matter how you serve it, this recipe offers a foolproof, satisfying way to start your day.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
