Crockpot Quinoa Breakfast Casserole with Tomato and Spinach

½ cup quinoa, rinsed well and uncooked
1½ 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

Serving Size: 6 pieces

Number of Servings: 6

Recipe submitted by SparkPeople user KA.BARRY.