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.
Servings 4 people
- ½ cup quinoa rinsed well and uncooked
- 1 ½ cups milk I used 2%
- 6 large eggs
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup frozen cut leaf spinach or use a handful of fresh!
- ¾ cup grape tomatoes halved
- ¼ cup shredded cheese colby, monterey jack, cheddar, etc.
- ¼ 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 ½ 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
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