1 tablespoon butter or bacon grease
1/2 lb provolone cheese - thinly sliced and divided
10 eggs - beaten
salt and pepper to taste
1 1/2 cup heavy whipping cream
1 teaspoon minced garlic
1/2 14.5 oz can of artichoke heats - drained and chopped
1/2 15oz jar of roasted red peppers - drained and chopped
1/4 lb of Prosciutto or cooked ham/cooked bacon - chopped
1 cup marinara sauce

1. Coat a 6-7 quart slow cooker with butter or bacon grease.
2. Mix eggs, salt/pepper, garlic, cream together.
3. Stir in artichokes, peppers and prosciutto.
4. Reserve enough cheese to cover top of casserole and chop remaining cheese and stir in.
5. Pour into slow cooker and cook on high for 1-2 hours or until eggs are set.
6. Top with cheese and drizzle marinara sauce over top of casserole and cover until cheese melts.
7. Slice and serve.

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