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Healthy You

Fresh Recipe: Slow Cooker Egg Bake

Friday, April 19, 2019 7:00 AM

Waking up early, putting yourself together and getting out the door at a decent time can be tough for some people. Emmaline Rasmussen, MS, RD, LDN, Clinical Research Dietitian at NorthShore, understands that not everyone is a morning person. To help make the most of your morning, she shares an overnight slow cooker breakfast that is packed with nutrients and full of flavor.

Breakfast Slow Cooker Recipe


  • 7 eggs + 5 egg whites, lightly beaten
  • ¼ tsp salt
  • ½ tsp pepper
  • 3 cups cubed sweet potatoes or yams
  • 1 cup fresh spinach leaves
  • ¾ cup sliced mushrooms
  • ⅔ cup asparagus pieces (cut into ½” pieces)
  • ⅓ cup medium diced onions
  • ⅔ cup shredded hard goat or sheep milk cheese (I like goat milk cheddar or goat milk Gouda)
  • ⅓ cup water
  • ⅓ cup low-fat milk or substitute (such as unsweetened hemp or coconut milk)
  • Olive oil


  1. Grease your slow cooker with olive oil.
  2. Combine the eggs, milk, water, salt and pepper in a bowl and whisk.
  3. Arrange cubed sweet potatoes to cover the bottom of the slow cooker.
  4. Layer all other ingredients, except the eggs and cheese.
  5. Pour egg mixture into slow cooker.
  6. Sprinkle the top with cheese.
  7. Cover and cook overnight, approximately 8 hours and 15 minutes on low.
  8. Slice and serve in the morning.