If you’re looking for an easy brunch showstopper or a simple way to prep breakfast for the week, this Sunrise Veggie Slow Cooker Egg Casserole is the perfect solution. Packed with fresh vegetables, savory cheese, and fluffy eggs, it comes together with minimal effort and maximum flavor—just set it and forget it!
Ingredients
- 8 large eggs
- ¾ cup milk (dairy or non-dairy)
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite blend)
- 1 cup chopped spinach or kale
- 1 cup diced bell peppers (use a mix of colors for extra appeal)
- 1 small onion, finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- Cooking spray or a little bit of butter, for greasing
Instructions
Before getting started, lightly coat the inside of your slow cooker with cooking spray or butter. This helps prevent sticking and makes cleanup much easier.
In a medium bowl, whisk together the eggs, milk, salt, pepper, and garlic powder (if using). Stir in half of the shredded cheese. Combine the chopped spinach, bell peppers, and onion in a separate bowl, then spread them evenly across the bottom of the slow cooker.
Next, pour the egg mixture over the vegetables. Gently stir everything together to distribute the ingredients. Sprinkle the remaining cheese on top. Set your slow cooker to low and cook for about 2½ to 3 hours, or until the eggs are set in the center. You’ll know it’s ready when it’s firm but still tender to the touch.
Fluff the casserole gently with a fork to check for doneness. Once it’s fully cooked, turn off the slow cooker and let it sit for about 10 minutes before slicing. Cut into wedges or squares and serve warm.
This Sunrise Veggie Slow Cooker Egg Casserole is a breeze to make, and it’s great for feeding a crowd or planning ahead for weekday breakfasts. It’s high in protein, and you can easily swap in your favorite vegetables or cheeses. For meat lovers, try adding cooked sausage or crispy bacon bits. For a lighter version, opt for low-fat cheese and extra veggies. Whether you’re cooking for your family’s Sunday brunch or prepping a nourishing meal to fuel your busy mornings, this casserole checks all the boxes: it’s easy, customizable, and oh-so-satisfying.
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.
