What a week! It’s all been a blur. I ended up getting a rotten cold and it took all I had just to keep everybody fed, dressed and to school on time. What is it about a silly little cold that can just bring you to your knees? Too bad I hadn’t known it was coming. I could have made another one of these breakfast casseroles and had it all cut up in the fridge so that I wouldn’t have to deal with making breakfast. But I think I’ve finally emerged from the other side and can finally sit down at my laptop and share this with you.
I’ve made this a couple of times and the second time I think I got it just right with the amount of cheese and seasonings needed. It’s so easy to make and just took around 3 hours in my slow cooker
It’s like a super power breakfast… quinoa, eggs and spinach?!! You’ve got your day off to a perfect start! And it’s super filling. No mid-morning munchie attacks.
MY LATEST VIDEOSWant more delicious quinoa recipes? How about my Slow Cooker Quinoa Chili or my Slow Cooker BBQ Chicken Pizza with Quinoa Crust!!
You can add the quinoa in here uncooked and it will sink to the bottom and end up forming sort of a bottom crust. It’s all done cooking when the eggs are set and the edges are starting to brown a little.
You could really customize this to what you like or have on hand. Kale, onions, peppers… lots of options. This is one we will make again and again.
This recipe was featured on Slow Cooker From Scratch!
- 1/2 cup quinoa rinsed well and uncooked
- 1 1/2 cups milk I used 2%
- 6 large eggs
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup frozen cut leaf spinach or use a handful of fresh!
- 3/4 cup grape tomatoes halved
- 1/4 cup shredded cheese colby, monterey jack, cheddar, etc.
- 1/4 cup shredded Parmesan cheese
- In a mixing bowl whisk 6 eggs until beaten. Add quinoa, milk, salt and pepper and whisk until combined.
- Gently mix in spinach, tomatoes and 1/2 cup shredded cheese
- Spray crock well with nonstick spray
- Add egg and quinoa mixture to crock
- Top with Parmesan cheese
- Cover and cook on high for 2-4 hours until eggs are set and edges are lightly browned
Need a slow cooker for this recipe?
Want more breakfast recipes for your slow cooker?
Slow Cooker Breakfast Tater Tot Casserole
Slow Cooker Chicken Gravy and Biscuits
Slow Cooker Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. If you purchase a product through this link I will earn a small commission. As always, I only recommend products I use and love!
Love EASY recipes as much as we do?
Let's join forces to ditch processed food and expensive take-out! Who's ready to create simple recipes at home using wholesome ingredients? Join me for EASY to make, family approved recipes every week and get my free guide!
This looks delicious! I’m going to sub in feta and make it for a brunch tomorrow. I just have a couple logistical questions.
What size crock pot did you use to get it that thickness?
Do you think it would work if I did 6-8 hours on low overnight, or is it better to cook the casserole on high?
Thanks in advance!!
The feta sounds good! I made it with goat cheese once and that was also yummy! I used a 6 quart oval crock and then cut it into 6 large pieces. You could easily cut it into smaller pieces… it’s very filling. I have only tried making it on high, but I’m going to guess that low would be okay. I’m just not sure how long it would take. It would probably be less than 6 hours. Let me know!!
Thanks for your help! If it’s a success I’ll be posting it on our blog, but I’ll be sure to link back to yours!
If I had a crockpot with a timer, could I put everything in before bed, let it sit and then time it to cook 3 hours before I wake?
Not quite as the food can not sit out at room temperature that long. If you use a slow cooker with a timer what you would do is set it to start cooking right when you put it in then it switches over to warm and maintains the food at a proper temperature for (usually) up to 8 hours until ready to eat.
Thank you for the speedy reply! I am getting a crockpot for Christmas and am new to all this. I would LOVE to wake up to warm eggs all ready to go as I don’t have time in the morning to cook and don’t really like the reheated egg taste.
Great recipe! Thank you so much. My wonderful spouse gave me a CrockPot Casserole slow cooker (the one with the 9×13 pan), and I’ve been looking for ways to use it. I wanted to make a quiche for our dinner tonight, and I’m so happy to have found your recipe instead of my usual pastry-crust pie-style version. I adapted it to the ingredients I had on hand (broccoli, onions, and chopped-up deli turkey instead of the spinach and tomatoes), but I followed your proportions and cooking time. Perfect!
Glad it worked out so well for you!!!
Anxious to try this! I’m on Weight Watchers. How many servings for this recipe??
Thanks! If I remember correctly it was about 6 good sized servings for a more hearty appetite although for me and the kids I think I made them even a bit smaller.
Do you know if you can substitute almond or cashew milk for the regular milk? Will the eggs still set?
Thanks!
Hi Erica! Good question… I would think it would work but I haven’t actually tested it out so I couldn’t say for sure in this recipe. I use cashew milk to make scrambled eggs all the time but I just haven’t tried it in the slow cooker yet.
I just made it using soy milk and it turned out lovely!
Could I double this recipe somehow? How would it affect the cooking time?
I think the only way to double this recipe would be if you have a casserole style slow cooker. Otherwise it would end up being too thick and wouldn’t cook evenly.
The recipe ingredients say 1/2 cup of shredded cheese but then the directions say to mix in the 1/2 cup of shredded cheese. Which amount would you recommend? Thanks!
Thanks for that catch Rachel! It should be mix in 1/4 cup of cheese then top with 1/4 cup parm cheese.
Is it possible to use Egg Beaters in place of “real” eggs??? I already use plain/unsweetened cashew milk in place of dairy milk & that works PERFECT!!!
I would think so but honestly I’ve never used them so I’m not sure how much it would impact cooking time.
Have you tried egg beaters or egg whites? Just saw your comment and interested if it worked out for you. Thanks!
Do you know how well this recipe reheats? Because I would love to make some Sunday night then be able to reheat it for breakfast throughout the week!
It’s perfect for that! That’s what I do with this recipe and I love having breakfasts that are so quick and healthy during the week!
Do you have the nutritional info for this recipe?
I don’t but you could plug it into My Fitness Pal or another on-line calculator.
Have you ever tried making a bigger batch and freezing part of it? Do you think it would work for this kind of thing?
Hi Elisha! I haven’t done it with this recipe but I have with many very similar recipes and it works very well! I would cut it into individual portions and wrap those and then you can easily heat them in the microwave for a healthy breakfast!
Thanks, looking forward to trying!
If I want to double this recipe, but I do not have a casserole style slow-cooker, could I cook it in a regular casserole dish in the oven? If so, what temperature, and for how long? Are there any other modifications that would have to be made? Thanks!
Hi Nicole! I haven’t tested this one in the oven that way, but take a look at this recipe, I think it might help if you’re willing to experiment. I cooked those veggie bites at 350 for 20 minutes in muffin cups. So I think 350 would be the temp to use, but you will have to watch it for how long to cook it. You will also want to cook your quinoa first and so perhaps you may want to reduce the milk a bit.
Thanks for the shout-out for Slow Cooker from Scratch; always appreciated! And this recipe seems to be having a little rush of traffic lately!
You bet! 🙂