Crockpot Quinoa Breakfast Casserole with Tomato and Spinach
- Minutes to Cook:
- Number of Servings: 6
Ingredients
½ cup quinoa, rinsed well and uncooked1½ cups milk (I used 2%)6 large eggs½ teaspoon salt⅛ teaspoon pepper½ cup frozen cut leaf spinach (or use a handful of fresh!)¾ cup grape tomatoes, halved¼ 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
Serving Size: 6 pieces
Number of Servings: 6
Recipe submitted by SparkPeople user KA.BARRY.
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
Serving Size: 6 pieces
Number of Servings: 6
Recipe submitted by SparkPeople user KA.BARRY.
Nutritional Info Amount Per Serving
- Calories: 168.8
- Total Fat: 8.7 g
- Cholesterol: 197.6 mg
- Sodium: 409.5 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 1.9 g
- Protein: 14.0 g
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