Slow Cooker Quinoa Breakfast Casserole with Tomato and Spinach
Try this Slow Cooker Quinoa Breakfast Casserole with Tomato and Spinach recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
slow cooker
pescatarian
- 1/2 teaspoon salt
- 1/4 cup shredded parmesan cheese
- 6 large eggs
- 1/8 easpoonpepper
- 1 1/2 cups milk (i used 2%)
- 1/2 cup quinoa rinsed well and uncooked
- 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.)
- Carbohydrate 9.70420333333333 g
- Cholesterol 2552.4 mg
- Fat 65.3325866666667 g
- Fiber 1.34983338661989 g
- Protein 84.03905 g
- Saturated Fat 22.0996166666667 g
- Serving Size 1 1 recipe (732g)
- Sodium 1184.80216666667 mg
- Sugar 8.35436994671345 g
- Trans Fat 10.1818616666667 g
- Calories 961 calories
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 cheeseSpray crock well with nonstick sprayAdd egg and quinoa mixture to crockTop with Parmesan cheeseCover and cook on high for 2-4 hours until eggs are set and edges are lightly browned
