Greek Eggs Crockpot Breakfast Casserole

Greek Crockpot Breakfast Casserole

I was lucky enough to spend this Father’s Day with my Dad.  With him living in Oklahoma, and me living in San Diego, we don’t usually get to spend Father’s Day together.

This year it worked out for him & my Mom to take their summer trip to San Diego over Father’s Day weekend, so of course I decided to throw him a brunch!

Greek Crockpot Eggs

My parents love to see my friends when they’re in town and vice versa, all of my friends love my parents, so we decided to throw a little Father’s Day party, “Brunching with the Bonds”.

While most people would think that my Dad should get the day off in the kitchen because it’s Father’s Day, he actually loves to be in the kitchen cooking with me, and I love cooking with him!  So we partnered up to cook up a Father’s Day feast for family and friends!

Whitney Bond Cooking

He even sported my adorable leopard oven mitt 😉

One of the dishes I wanted to make was crockpot eggs. I had never made eggs in the crockpot before, so I wanted to give it a try!

I love making a couple of dishes for parties in the crockpot, because then you know that you already have a couple of dishes ready to go when people arrive!

Vegetarian Crockpot Breakfast Casserole

The eggs were so popular at the party, that they were the first dish to go!

I knew I had to make them again and share the recipe on the blog!

Greek Crockpot Eggs Ingredients

Ingredients

Whisk the eggs, milk, salt and pepper together in a large mixing bowl.

Add the red onion and garlic.

Greek Crockpot Eggs Recipe

Add the sun dried tomatoes, mushrooms and spinach.

Greek Crockpot Eggs Recipe

Pour the mixture into a crockpot set to low, then top with the feta cheese.

Greek Crockpot Eggs Recipe

Slow cook on low 4-6 hours.

Gluten Free Crockpot Breakfast Casserole

This dish isn’t just perfect for parties, it’s perfect for breakfast during the week!

Cook the eggs up on Sunday, then place in the refrigerator, you’ll have breakfast all week!

I did this the second time around when I made them last week and enjoyed having a go-to breakfast every day last week.

A couple of mornings I simply ate the eggs, then a couple of mornings I wrapped them in a tortilla to make a little breakfast burrito.

Either way, it’s an easy breakfast option when you’re in a hurry on weekday mornings!

Greek Eggs Crockpot Breakfast Casserole

I love using Litehouse Instantly Fresh Herbs in this recipe, because it takes out any slicing, dicing or mincing in this recipe, which makes prep time about 5 minutes!

I topped the dish with Litehouse feta cheese crumbles to give it a delicious creaminess!

Vegetarian Greek Eggs

Filling this dish with tons of vegetables, makes it a healthy breakfast option, that’s also gluten free and vegetarian!

For more great vegetarian recipes, check out my “Vegetarian Adventures” board on Pinterest!

Greek Crockpot Breakfast Casserole

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is  gluten-free.

Greek Eggs Crockpot Breakfast Casserole

Prep Time: 5 minutes

Cook Time: 4 hours

Serving Size: 4-6

Greek Eggs Crockpot Breakfast Casserole

Ingredients

  • 12 eggs (whisked)
  • ½ cup milk
  • ½ tsp salt
  • 1 tsp black pepper
  • 1 tbsp Litehouse Red Onion
  • 1 tsp Litehouse Garlic
  • ½ cup sun dried tomatoes
  • 1 cup baby bella mushrooms (sliced)
  • 2 cups spinach
  • ½ cup Litehouse Feta Cheese

Instructions

  1. Whisk the eggs, milk, salt and pepper together in a large mixing bowl.
  2. Add the red onion and garlic.
  3. Add the sun dried tomatoes, mushrooms and spinach.
  4. Pour the mixture into a crockpot set to low, then top with the feta cheese.
  5. Slow cook on low 4-6 hours.
http://whitneybond.com/2014/07/21/greek-eggs-crockpot-breakfast-casserole/