Poached Egg Casserole

Poached Egg Casserole

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Prep Time 10 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 40 minutes mins

Servings 2

Calories 533 kcal

Ingredients

  

1x2x3x

• 1 T olive oil plus additional for drizzling
• ½ red bell pepper diced
• 1 cup canned diced tomatoes
• 2 T paprika
• ½ t sea salt divided
• 4 large eggs
• ½ t black pepper
• ½ cup full-fat cream cheese

Instructions

 

• Grease a 4- to 6-quart slow cooker pot with the olive oil.
• Place the bell pepper and tomatoes in the bottom of the slow cooker. Sprinkle the vegetables with the paprika and ¼ teaspoon of the sea salt.
• Break the eggs, one at a time, over the vegetables in the slow cooker. Season the eggs with the remaining ¼ teaspoon sea salt and the black pepper.
• Cover and cook on LOW for 3 hours or until the eggs are set to desired doneness.
• Serve topped with dollops of cream cheese. Drizzle with additional olive oil, if desired.

Nutrition

Calories: 533kcalCarbohydrates: 16gProtein: 18gFat: 45gFiber: 5gSugar: 8g

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