Low-Carb Italian Egg Casserole

Directions

1. 1
   Slow Cooker Directions:
2. 2
   Cook bacon in oven on cookie sheets.
3. 3
   Spray slow cooker with non stick spray.
4. 4
   Beat eggs. Add salt/pepper, garlic and cream.
5. 5
   Chop cheese and break cooked bacon into pieces. Chop red peppers and artichokes. Stir in artichokes, peppers and bacon.
6. 6
   Save some cheese for the top and mix the rest into the egg mixture.
7. 7
   Pour into slow cooker and cook on high for 1-2 hours or on low for 3-4 hours.
8. 8
   Top with cheese and drizzle marinara sauce over top of.
9. 9
   Let cheese melt and slice and serve.
10. 10
    Freezer Bag Instructions:
11. 11
    * None needed
12. 12
    Instant Pot Directions:
13. 13
    Spray 2 Springform Pans with non stick spray.
14. 14
    Cook bacon in oven on cookie sheets, or in skillet.
15. 15
    Beat eggs. Add salt/pepper, garlic and cream.
16. 16
    Chop cheese and red peppers and artichokes. Crumble bacon.
17. 17
    Stir in artichokes, peppers and bacon.
18. 18
    Stir in ½ of the cheese into the egg mixture.
19. 19
    Pour ½ of mixture into one springform pan and the other ½ into the 2nd springform pan.
20. 20
    Place one cup of water in bottom of Instant Pot, followed by the steaming rack.
21. 21
    Place both springform pans in Instant Pot, one on top of the other.
22. 22
    Cook on Manual/Pressure Cook, High Pressure for 10 minutes. Quick release.
23. 23
    Top with the rest of the cheese and drizzle marinara sauce over top of.
24. 24
    Let cheese melt and slice and serve.