CrockPot Egg, Feta, and Mushroom Breakfast Casserole
Day 154.
Last week, I saw that Kalyn had posted an egg dish with feta and mushroom. I happened to have a new carton of eggs in the fridge and a block of feta that I didn't know what to do with. Within nano-seconds of reading her blog post, I ran to the store to pick up the mushrooms so I could plop everything into the crockpot. This is a fabulous breakfast dish---the eggs and the feta are fluffy and juicy and not grease-filled. I would serve these eggs to overnight guests any time.
The Ingredients.
--1 dozen eggs
--1 lb sliced mushrooms
--1 lb sliced portabella mushrooms (or other "fancy" mushroom)
--1 chopped red bell pepper
--1 block feta cheese
--1/2 t black pepper
The Directions.
Saute the mushrooms and bell pepper in a largeish frying pan on the stove in a bit of olive oil or butter (I used butter) until they are wilty and tender. Spray the inside of your crock with cooking spray, and add the cooked mushrooms, bell pepper, and the mushroom juice.
Crumble in the entire block of feta cheese.
In a large bowl, crack all 12 eggs, and mix with a fork. Add the pepper to the eggs and mix.
Pour the egg on top of the feta and veggies.
Cover and cook on high for 2-4 hours. I used a 4qt round crockpot for this dish and it cooked in 3 hours, 15 minutes.
The Verdict.
I love these eggs. I really like how creamy the feta got, and how the eggs were flavored so nicely without any grease. I hate having too much grease for breakfast, yet love to have cheese and eggs. This is such a great compromise----I greatly look forward to having it again.
We ate this for lunch. The kids did great--they were in a really good mood, and happily ate 3-4 bites each before wandering off. I think it was a fluke.
Last week, I saw that Kalyn had posted an egg dish with feta and mushroom. I happened to have a new carton of eggs in the fridge and a block of feta that I didn't know what to do with. Within nano-seconds of reading her blog post, I ran to the store to pick up the mushrooms so I could plop everything into the crockpot. This is a fabulous breakfast dish---the eggs and the feta are fluffy and juicy and not grease-filled. I would serve these eggs to overnight guests any time.
The Ingredients.
--1 dozen eggs
--1 lb sliced mushrooms
--1 lb sliced portabella mushrooms (or other "fancy" mushroom)
--1 chopped red bell pepper
--1 block feta cheese
--1/2 t black pepper
The Directions.
Saute the mushrooms and bell pepper in a largeish frying pan on the stove in a bit of olive oil or butter (I used butter) until they are wilty and tender. Spray the inside of your crock with cooking spray, and add the cooked mushrooms, bell pepper, and the mushroom juice.
Crumble in the entire block of feta cheese.
In a large bowl, crack all 12 eggs, and mix with a fork. Add the pepper to the eggs and mix.
Pour the egg on top of the feta and veggies.
Cover and cook on high for 2-4 hours. I used a 4qt round crockpot for this dish and it cooked in 3 hours, 15 minutes.
The Verdict.
I love these eggs. I really like how creamy the feta got, and how the eggs were flavored so nicely without any grease. I hate having too much grease for breakfast, yet love to have cheese and eggs. This is such a great compromise----I greatly look forward to having it again.
We ate this for lunch. The kids did great--they were in a really good mood, and happily ate 3-4 bites each before wandering off. I think it was a fluke.
This comment has been removed by a blog administrator.
ReplyDeletethis sounds yummy! do you think it would work just as well if you halved the recipe?
ReplyDeleteThat sounds awesome! I will be making this one too!
ReplyDeleteI'd never thought of doing feta in eggs. Sounds yummy!
ReplyDeleteYou would be so proud of me, last night I made egg rolls and used my huge crockpot to cook the filling. It made it so much easier/cleaner than using the frying pan and bought me just enough time that I didn't feel rushed or worried about it burning, and I never would have thought of it if it weren't for you.
I hadn't thought about doing eggs in the crockpot.... Interesting. But yesterday you inspired me to use my crockpot for... garlic bread. It worked perfectly, just a little softer than in the oven - about 2 1/2 hours, and the bread was foiled. My oven's broken, so this was great!
ReplyDeleteI make a "souff-elette" about every other week in my crockpot - doesn't get as fluffy as a souffle, but is not as flat as an omelette :)
ReplyDeleteYour recipe combines several of my favorite things, and I will certainly try it. (Altho, the first time I read the directions I saw that I should saute things "until witty" and thought...huh? Guess who needs bigger font on monitor?!)
Aloha.. I'm so glad I found your site lol I have a crock pot but need more help in making meals with them.. So I will take a tour of your recipes and I just wanted to say heloo too. Lorie
ReplyDeletemmm.. sounds good, but Im not sure the family would like the feta.. any other suggestions for cheeses?
ReplyDeleteThank you in advance!!!
These sound really good. I like the idea of the cheese slowly melting overnight and flavoring the eggs.
ReplyDeleteWhat a great idea to make this in the crockpot! Love it.
ReplyDeleteI hate to be negative, so I'm going to give a constructive comment
ReplyDeleteand suggest that you take a class in photography, or read a few
articles on food photography, my friends have been discussing your
site for days now and the comments are primarily on the photos, and I
won't repeat what they're saying.
We do however, think the idea behind your recipes is neat.
lol, thanks for taking the time to discuss my site for days!
ReplyDeletetaking a photography class is on my list of things to do. I've got a pretty long list...
-steph
This sounds delish!
ReplyDeleteAnd I'm dying at Kathleen's comment about a photography class. If the pictures were the important part of this blog it might be titled A Year of Photography.
But it's not.
Love your recipes and your pictures. Keep up the great work!
I love this site!!! I really like the pictures to see what items you use. Is this a GF site? Are all the recipes gluten free??? I am so darn excited of they are. you are a genius and I can't wait to try the cake and a rice cake for a patty. Thanks for your blogging.
ReplyDeleteCould you replace the red pepper with seeded tomatoes, or would that be too much liquid? I'm allergic to bell peppers, which is a PITA, to say the least!
ReplyDeleteHi Caroline, I'm worried that you're right, and the tomatoes might be too juicy. It would cook okay, but might become gloppy. I'd omit them (they were really for color, not much flavor)--or do a zuchinni or summer squash.
ReplyDeletexox
steph
This looks fabulous - how well does it reheat?
ReplyDeleteI think I'll be trying this on Friday when I'm home for the day.
How much is a "block of feta"? I get my feta from SAMs (CO) for about $9, but can't remember the lbs. & oz.
ReplyDeleteHi King Yeti,
ReplyDeleteI think it's 8 ounces. Unless it's 6 ounces. I'll look next time I'm at the store. In the mean time, use a good amount; a bit more than a cup.
--steph
Thx, Steph. Glad I asked. The blocks at Sam's are at least a lbs.
ReplyDeleteCheers ~ kC
I was really excited to try this recipe for a New Year's gathering this morning, but it did not work in the crock pot. I think you meant 1/2lb each of mushrooms and portobellos. Using a pound of each as listed in your recipe made too much liquid and it was not even close to being cooked in 3 and a half hours. I drained off two cups of liquid and finished it off on the stovetop after adding 6 more eggs to even out the amazing amount of mushrooms. It tasted okay, but not really as interesting as I had hoped.
ReplyDeleteWasn't anyone else concerned about the 'breakfast' and the '3 hours cooking' part? If I want this for breakfast, that means that I have to get up at 4 or 5am to start it. Not gonna happen! Is there some crock trick that I don't know about?
ReplyDeleteI was hoping to see some info on cooking eggs in a crockpot and this looks encouraging. I am serving a lunch dish for students and this is ideal to be cooking while I teach in the morning- I think I will adapt it w/ cheddar, red pepper, onions, and sour cream added to the eggs.
ReplyDeleteThanks for this site! I use a lot of the recipes here and plan on making this tomorrow. Can't wait to try it. I also could care less about the quality of your photos. I think they show what they need to show. Your 'verdict' is more important to me. :-)
ReplyDeleteMcFarland Mah - get a $10 timer from home depot and have it all turn on 3 hours before you want it.
ReplyDeleteKathleen - you and your friends! Wow! Not as fun as the people I have seen on this blog. And I love the ... I am going to leave a positive comment ... wait for it, oh no. I'm not. I hope your life gets better for you, because you do not sound like you are in a good place, or have a supportive groups of friends.
Anywho - Steph, I think your pictures rock. And I am so INCREDIBLY grateful for the time and energy you put into this, that makes my life a little easier. You are inspiring and you have touched so many people. I bought two books for my sister-in-law.
Hi! I'm fairly new here, but this being the third recipe I've tried, I thought it was about time to comment! (I should say that the two dishes I've made so far were flawless and delicious!) I saw a comment above asking about the quantities of mushrooms. I've purchased enough to do a lb of each, but was wondering if I should only do half of that? I noticed in your ingredients picture that you only show one package of each. If you could let me know I'd really appreciate it! Thanks! (Oh and I LOVE your site!)
ReplyDeleteStephanie, would eggs work going for 8 hours on low instead of 4 on high?
ReplyDeleteHi Joy,
ReplyDeleteyes, although I'd recommend making sure your cooker is pretty full --- about 2/3 to 3/4 of the way full. The mushrooms give off a lot of moisture, you will probably need to keep the lid off near the end to help the steam evaporate.
Hi Ms. Stephanie, New York Times Bestselling Author... You rock! This is the second veggie recipe on your site that I will make and eat!!! That covers breakfast and dinner and next I want to look at dessert - Stuffed and Baked Apples. NO MORE NASTY MAC'N'CHEESE variations for this vegetarian. Thank you.
ReplyDelete