Greek Crockpot Breakfast Casserole
Vegetables, eggs and feta cheese are combined in this easy, healthy, vegetarian and gluten free Greek Crockpot Breakfast Casserole recipe!
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 Facts
Calories 205kcal (10%)Carbohydrates 9g (3%)Protein 15g (30%)Fat 12g (18%)Saturated Fat 5g (25%)Cholesterol 340mg (113%)Sodium 498mg (21%)Potassium 599mg (17%)Fiber 1g (4%)Sugar 5g (6%)Vitamin A 1580mg (32%)Vitamin C 7mg (8%)Calcium 158mg (16%)Iron 2.8mg (16%)
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