Healthy Breakfast in the Crockpot!

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Crockpot Quinoa Breakfast Casserole With Tomato and Spinach

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
  1. In a mixing bowl whisk 6 eggs until beaten. Add quinoa, milk, salt and pepper and whisk until combined.
  2. Gently mix in spinach, tomatoes and ½ cup shredded cheese
  3. Spray crock well with nonstick spray
  4. Add egg and quinoa mixture to crock
  5. Top with Parmesan cheese
  6. Cover and cook on high for 2-4 hours until eggs are set and edges are lightly browned

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