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Greek Crockpot Breakfast Casserole
Print Recipe
Vegetables, eggs and feta cheese are combined in this easy, healthy, vegetarian and gluten free Greek Crockpot Breakfast Casserole recipe!
Course
Breakfast, Brunch
Cuisine
Greek
Prep Time
5
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
5
minutes
mins
Servings
6
people
Calories
205
Author
Whitney Bond
Ingredients
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
Instructions
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.
Nutrition
Calories:
205
kcal
|
Carbohydrates:
9
g
|
Protein:
15
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Cholesterol:
340
mg
|
Sodium:
498
mg
|
Potassium:
599
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
1580
mg
|
Vitamin C:
7
mg
|
Calcium:
158
mg
|
Iron:
2.8
mg