via – www.slowcookerfromscratch.com
Crockpot Quinoa Breakfast Casserole With Tomato and Spinach
Photo: Crockpot Gourmet
- 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
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
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