Go Back
–+ servings
Slow Cooker Quinoa Breakfast Casserole with Tomatoes and Spinach
Print

Slow Cooker Quinoa Breakfast Casserole with Tomato and Spinach

This Slow Cooker Quinoa Breakfast Casserole with Tomato and Spinach is 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.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 people
Calories 270kcal
Author Jennifer Draper

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

Calories: 270kcal | Carbohydrates: 20g | Protein: 18g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 263mg | Sodium: 570mg | Potassium: 421mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1135IU | Vitamin C: 4.9mg | Calcium: 264mg | Iron: 2.4mg