Eggs Italiana (Crock Pot/Crockpot) |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 4 |
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Got from a slow cooker/low carb cookbook. Yum :) Ingredients:
1 tablespoon butter |
1/2 lb thin sliced provolone cheese, divided |
10 eggs, beaten |
1 cup half-and-half cream |
1/2 teaspoon black pepper |
1/2 cup chopped roasted red pepper |
1/4 lb thinly sliced prosciutto, chopped |
1/2 cup thinly sliced canned artichoke heart, drained |
Directions:
1. Grease your crockpot with the butter and leave the remainder in the crockpot.
2. Take 3 slices of cheese and set aside; chop the remaining cheese and place
3. in a large mixing bowl. Add the eggs, half & half and pepper; stir to combine.
4. Add the red peppers, prosciutto & artichokes. Mix and then pour into crock pot.
5. Cover and cook on low for 3 hours 45 minutes
6. Top eggs with reserved slices of provolone cheese and cook 5 minutes more or until cheese melts.
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