SLOW COOKER QUINOA BREAKFAST CASSEROLE WITH TOMATO AND SPINACH

I made ours with escarole and topped it with salsa instead of adding tomatoes! This would also taste great with asparagus or kale -- use one of your favorite green veggies! From Slow Cooker Gourmet.

SLOW COOKER QUINOA BREAKFAST CASSEROLE WITH TOMATO AND SPINACH

 

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INGREDIENTS

• 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

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