Slow Cooker Spinach Feta Egg Casserole
The recipe Slow Cooker Spinach Fetan Egg Casserole can be made in roughly 3 hours and 15 minutes. For $1.68 per serving, you get a main course that serves 8. One portion of this dish contains approximately 17g of protein, 11g of fat, and a total of 244 calories. 31 person have tried and liked this recipe. It can be enjoyed any time, but it is especially good for Winter. A mixture of almond milk, pepper, spinach, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Cook Nourish Bliss. With a spoonacular score of 72%, this dish is solid. If you like this recipe, take a look at these similar recipes: slow cooker cheesy pesto and spinach egg casserole, Slow-Cooker Ham and Egg Breakfast Casserole, and Slow Cooker Sausage & Egg Breakfast Casserole.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 180 minutes
Ingredients:
¾ cup unsweetened plain almond milk
3 cups cubed (½ inch chunks) crusty bread*
12 large eggs
½ cup crumbled feta cheese
½ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon pepper
½ teaspoon salt
1 (8 ounce) package frozen chopped spinach, thawed and squeezed dry
½ cup chopped sun-dried tomatoes (patted dry first)
Equipment:
slow cooker
whisk
bowl
Cooking instruction summary:
Generously grease a large slow cooker with nonstick or olive oil spray.In a large bowl, whisk together the eggs until well combined. Add in the milk, salt, pepper, garlic powder and onion powder and whisk again until well combined. Set aside.Place the bread cubes in the crockpot in an even layer. Sprinkle evenly with the spinach (breaking it up with your fingers), the feta cheese and the sun-dried tomatoes. Pour the egg mixture evenly over the top. If needed, push down the bread and toppings gently so they are mostly covered by the liquid.Cover and cook on low for about 3 hours**(see notes!). When done, the eggs should be set and it should be golden brown around the edges (and pulling away from the sides of the crockpot).
Step by step:
1. Generously grease a large slow cooker with nonstick or olive oil spray.In a large bowl, whisk together the eggs until well combined.
2. Add in the milk, salt, pepper, garlic powder and onion powder and whisk again until well combined. Set aside.
3. Place the bread cubes in the crockpot in an even layer. Sprinkle evenly with the spinach (breaking it up with your fingers), the feta cheese and the sun-dried tomatoes.
4. Pour the egg mixture evenly over the top. If needed, push down the bread and toppings gently so they are mostly covered by the liquid.Cover and cook on low for about 3 hours**(see notes!). When done, the eggs should be set and it should be golden brown around the edges (and pulling away from the sides of the crockpot).
Nutrition Information:
covered percent of daily need
