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!
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!
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!
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!
- 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
Whisk the eggs, milk, salt and pepper together in a large mixing bowl.
Add the red onion and garlic.
Add the sun dried tomatoes, mushrooms and spinach.
Pour the mixture into a crockpot set to low, then top with the feta cheese.
Slow cook on low 4-6 hours.
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!
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!
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!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.