Are you ready to elevate your breakfast game with a dish that’s as delicious as it is easy to prepare? Introducing the Greek Eggs Crockpot Breakfast Casserole—a savory delight that combines the rich flavors of feta cheese, fresh spinach, and sun-dried tomatoes, all cooked to perfection in your trusty crockpot! With just 15 minutes of prep time, you can set it and forget it, allowing the magic to happen while you go about your day. Perfect for family gatherings or a cozy brunch, this casserole is sure to impress your guests and satisfy your cravings. Read on to discover how to whip up this delectable dish that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 6 large eggs
- 1 cup feta cheese, crumbled
- 1 cup spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup diced onion
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Chop the spinach, sun-dried tomatoes, and onion into small pieces. Crumble the feta cheese if it isn’t already crumbled.
- In a large mixing bowl, crack the 6 large eggs and whisk them together until the yolks and whites are fully combined.
- Add the chopped spinach, sun-dried tomatoes, diced onion, and crumbled feta cheese to the bowl with the eggs. Stir well to combine all the ingredients evenly.
- Season the mixture with 1 teaspoon of oregano, and add salt and pepper to taste. Mix thoroughly to ensure the seasonings are evenly distributed throughout the egg mixture.
- Prepare your crockpot by lightly greasing the interior with cooking spray or a small amount of olive oil to prevent sticking.
- Pour the egg and vegetable mixture into the greased crockpot, spreading it evenly across the bottom.
- Cover the crockpot with its lid and set it to cook on low for 4 hours. This slow cooking will allow the flavors to meld together and the eggs to set properly.
- After 4 hours, check the casserole for doneness. The eggs should be fully cooked and set in the center. If they are not fully cooked, cover and cook for an additional 15-30 minutes, checking periodically.
- Once cooked, turn off the crockpot and let the casserole sit for about 5-10 minutes before serving. This will make it easier to slice and serve.
- Cut the casserole into squares and serve warm. Enjoy your Greek Eggs Crockpot Breakfast Casserole as a delicious and hearty breakfast or brunch option!
Tips
- Prep Ahead: To save time in the morning, chop your vegetables and crumble the feta cheese the night before. Store them in the refrigerator until you’re ready to mix everything together.
- Customize Your Ingredients: Feel free to add other vegetables such as bell peppers or mushrooms to suit your taste. You can also substitute the feta with goat cheese for a different flavor profile.
- Grease the Crockpot: Make sure to lightly grease your crockpot before adding the mixture. This will ensure easy removal and cleanup after cooking.
- Check for Doneness: Cooking times may vary depending on your crockpot model. After 4 hours, check the casserole; if it’s not fully set, continue cooking in 15-minute increments until done.
- Let It Rest: Allow the casserole to sit for 5-10 minutes after cooking. This resting period helps it firm up, making it easier to slice and serve.
- Serve with a Twist: For an added touch, serve the casserole with a dollop of Greek yogurt or a drizzle of olive oil and fresh herbs on top for a burst of flavor.Enjoy your Greek Eggs Crockpot Breakfast Casserole as a delightful start to your day!
Nutrition Facts
Calories: 167kcal
Carbohydrates: 8g
Protein: 11g
Fat: g
Saturated Fat: g
Cholesterol: 195mg
