Description
A creamy and savory breakfast casserole made with spinach and feta, perfect for busy mornings or special occasions.
Ingredients
Scale
- 8 large eggs
- 1 cup milk (whole or 2%)
- 2 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- 1 cup diced tomatoes (fresh or canned, drained)
- 1/2 cup onion, diced
- 1/2 cup bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt (adjust to taste)
- Cooking spray or olive oil (for greasing the slow cooker)
Instructions
- Grease the inside of your slow cooker with cooking spray or olive oil.
- In a large bowl, whisk together the eggs and milk until well combined.
- Stir in the chopped spinach, diced tomatoes, diced onion, diced bell pepper, minced garlic, black pepper, oregano, basil, and salt.
- Gently fold in the crumbled feta cheese.
- Pour the mixture into the prepared slow cooker. Cover and cook on low for 4-6 hours or until the eggs are set.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm individual portions in the microwave.
- For a fluffier texture, beat the eggs well before mixing in the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 200mg
Keywords: breakfast casserole, spinach, feta, slow cooker, easy recipe