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Slow Cooker Quinoa Breakfast Casserole with Tomatoes and Spinach
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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

Ingredients

  • ½ cup quinoa rinsed well and uncooked
  • 1 ½ cups milk I used 2%
  • 6 large eggs
  • ½ teaspoon salt
  • 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

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 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

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