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
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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.
Want 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!
Slow Cooker Quinoa Breakfast Casserole with Tomato and Spinach
Ingredients
- 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
Instructions
- 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
Nutrition
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
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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! 🙂
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.
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!