Greek Crockpot Breakfast Casserole
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Vegetables, eggs and feta cheese are combined in this easy, healthy, vegetarian and gluten free Greek Crockpot Breakfast Casserole recipe! This low carb dish is perfect for meal prep to eat throughout the week. It’s also a great brunch recipe for a crowd!
I love brunch! So much so that I have a group of friends nicknamed the “SBC: Sunday Brunch Crew”. I love making brunch and going out to brunch. In my world, if the question is brunch, the answer is always yes!
I’ve made so many brunch recipes over the years that it’s impossible to pick a favorite. This Meatloaf Hash definitely ranks up there though!
When it comes to sweet brunch dishes, I can never get enough Strawberry Pancakes with Cream Cheese Syrup or Salted Caramel Cinnamon Rolls.
When hosting a brunch at my house, I always like to serve at least one egg dish, a potato dish and something sweet.
I first made this Crockpot Breakfast Casserole recipe for Father’s Day 2014. I was hosting a brunch for friends and family and wanted to make recipes that could easily feed a crowd!
Since that brunch, I’ve made this breakfast casserole dozens of times. It’s not only great for a crowd at brunch, this easy breakfast casserole is perfect for meal prepping throughout the week.
Toss this casserole in the crockpot on Sunday, then reheat it for breakfast throughout the week. It’s great on it’s own or rolled up in a tortilla for a breakfast burrito.
You can also eat it as breakfast for dinner. No matter the time of day, I’m always down for breakfast foods!
Step by step instructions
- Add eggs, milk, salt, pepper, dried minced garlic and dried minced onion to a crockpot coated with cooking spray.
- Whisk everything together.
- Stir in sun dried tomatoes, mushrooms and spinach.
- Top with feta cheese crumbles and cook on low for 4-6 hours.
Frequently asked questions
- What can I substitute the mushrooms for? Not a fan of mushrooms? Sub in 1 cup diced zucchini or bell peppers.
- Can you bake this recipe in the oven instead? Yes. Instead of a crock pot, add everything to an 8″x 10″ casserole dish and bake at 350°F for 20-25 minutes.
- Can I cook this recipe overnight? It depends on how long you like to sleep! (I’m kidding… kind of!) After making this recipe several times, I do not recommend cooking it for more than 6 hours on low, or it will burn. If you have a programmable crock pot, you can set it to low for 4-6 hours, then the crock pot will automatically switch to the warm setting after the time is up. This will keep the eggs warm and safe for eating as soon as you wake up without over-cooking them.
- What size slow cooker did you use for this recipe? I used a 6 quart crock pot to make this recipe. I’ve also made this recipe in a 4 quart crock pot and it fit just fine. If you’d like to double the recipe, it will easily all fit in a 6 quart slow cooker.
- How do you keep the eggs from sticking to the slow cooker? I highly recommend a slow cooker liner for this recipe. (And all slow cooker recipes for that matter!) It makes clean up so incredibly easy! Literally all you have to do is toss out the bag once you’ve finished the dish and your clean up is done. You can also spray the slow cooker with cooking spray before adding the eggs, as noted in the recipe. This will prevent the eggs from sticking to the side and clean-up will still be easy-breezy.
- Can you cook this recipe on high in the crock pot? Yes, you can cook the casserole on high for 2 hours.
- Is this breakfast casserole low carb? Yes, this casserole is only 9 carbs per serving. Omit the sun dried tomatoes and it’s only 4 carbs per serving. Each serving is approximately 1 1/2 cups. This recipe is perfect for those on the keto diet. It’s also gluten free and vegetarian!
More low carb recipes to try
- Bruschetta Grilled Chicken Zoodle Bowls
- Bacon Wrapped Turkey Breast
- Buffalo Chicken Zucchini Boats
- The Ultimate Low Carb Nachos
- Chipotle Lime Chicken Fajita Skewers
- Bacon Wrapped Stuffed Chicken Breast
- Keto Egg Muffins
Greek Crockpot Breakfast Casserole
- 12 eggs, whisked
- ½ cup milk
- ½ tsp salt
- 1 tsp black pepper
- 1 tbsp dried minced onion
- 1 tsp dried minced garlic
- ½ cup sun dried tomatoes
- 1 cup baby bella mushrooms, sliced
- 2 cups spinach
- ½ cup feta cheese, crumbles
- Coat the inside of a slow cooker with cooking spray or add a slow cooker liner to the slow cooker.
- Add the eggs, milk, salt, pepper, onion and garlic to the slow cooker. Whisk everything together.
- Stir in the sun dried tomatoes, mushrooms and spinach.
- Top with the feta cheese.
- Slow cook on low for 4-6 hours or on high for 2 hours.
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36 Comments on “Greek Crockpot Breakfast Casserole”
Greek Crockpot Breakfast Casserole…..frozen or fresh spinach?
Hi Donna, you can use either for this recipe. Enjoy!
This looks so yummy!!! I am lactose intolerant – what type of milk can I substitute in place of regular milk to get the same texture/taste?
Hi Jennifer, I’ve used soy milk before and it works just fine! Enjoy!
I need to double the recipe. How long do you suggest I cook it for?
Hi Vanessa, it would cook for the same amount of time in the slow cooker. Enjoy!
Can you bake this in the oven instead?
Hi Eva, while I have not tried this recipe in the oven, I’m sure it would work! I would recommend baking for 10-15 minutes at 400 degrees F.
What can I substitute the mushrooms for?
You could use zucchini or bell peppers instead of mushrooms!
I have a 7-quart slow cooker. Can I double this recipe and have it come out okay?
Question: if the directions say cook on low for 4 to 6 hours that makes for a very short night’s sleep. What happens if it sits there longer?
Hi Pamela, it depends on the slow cooker. Some slow cookers have the option to turn to warm after cooking for a certain period of time, that would be your best option. If that’s not an option, you can leave it on low for 8 hours, it might just get a little brown around the edges. Your other option would be to prepare everything in the slow cooker the night before, turn it on high as soon as you wake up and it will be done in 2 hours.
Were you compensated by Litehouse for this blog post?
Hi Tyler, I was, as noted in the bottom of the post.
I can’t seem to find sundried tomatoes. I wanted to try puttig cherry tomatoes instead. Do you recommend adding them while the dish is cooking or after?
Hi Yanira, You could add cherry tomatoes during cooking or after, the texture would be different based on when you add them. Enjoy!
Do you spray your slow cooker bowl? How do you keep the eggs from sticking to the slow cooker bowl? And is the clean up horrible?
I would recommend spraying the slow cooker bowl or using a slow cooker liner to make clean up a breeze!
I’m wondering if adding olives would taste good? For some reason since these are greek eggs, I’m wanting to try adding Kalamata olives… what do you think?
Hi Jordan, I have to be honest, I’m actually not a fan of olives, but I’m sure if you like them, they’d be great in this recipe!
Looks great! But if I don’t have lighthouse red onion and garlic, can I use fresh and how much? Thanks!
Hi Carol Ann,
You can use fresh. Since Litehouse herbs are freeze dried & instantly fresh when you use them in recipes, you would use the same amount of fresh onion & garlic in the recipe as you would the Litehouse herbs. Enjoy!
I was wondering. What amount (weight) is a serving size for that meal?
Hi Otto, unfortunately I do not have that information.
I know that My Fitness Pal recently listed the nutrition information for the recipe on their website, but this was determined by them, so they might have the weight for the serving size that led them to determining the nutrition information they posted in the article.
What form of sundried tomatoes are you using, dried or in oil? Thank you for this wonderful looking egg dish. Can’t wait to try it
Hi JoAnn, I used dried sun dried tomatoes in this recipe, not the kind in oil. Enjoy 🙂
Will it work OK to leave it overnight, i.e., for around 8 hours at low? Otherwise, how can someone get up and turn it on 4-6 hours before breakfast?
You can mix it together the night before and leave it in the refrigerator, then turn it on high for 2 hours in the slow cooker in the morning before serving. I have not tried it on low for 8 hours, I’m afraid that might overcook it. Hope this helps!
Buy a timer switch
I love the recipe, but if I’m doing this for a party, I need something more specific than 4-6 hours. Which is it for the amount of ingredients? 4 if on high, 6 if on low? I need more information, please. thanks.
Hi Sally, the eggs will be fully cooked and ready to serve at 4 hours on low. I began serving them at the party I hosted after cooking them for 4 hours, but I left the crockpot on low during the party, which was approximately 2 hours, since it was a come-and-go brunch, where people were eating throughout the party, so you can go up to 6 hours on low with this recipe, but they will be ready in 4. Hope this helps! Enjoy 🙂
Do you slow cook this on low or high? I want to try this delicious sounding recipe out this weekend and want to make sure I get it right!
Hi Brandy, so sorry that I forgot to include that information! You’ll want to slow cook the eggs on low. Enjoy 🙂
What size crock pot did you use for this recipe? It looks delicious!
Hi Whitney (great name, by the way 😉 ) I used a 3 1/2 quart crock pot! Enjoy 🙂