Breakfast

Crockpot Quinoa Breakfast Casserole with Tomato and Spinach is for Breakfast.

Crockpot Quinoa Breakfast Casserole with Tomato and Spinach takes several minutes to prepare.

Crockpot Quinoa Breakfast Casserole with Tomato and Spinach takes 240 minutes to cook.

Crockpot Quinoa Breakfast Casserole with Tomato and Spinach makes 6 servings.

The ingredients for Crockpot Quinoa Breakfast Casserole with Tomato and Spinach are:

? cup quinoa, rinsed well and uncooked
1? cups milk (I used 2%)
6 large eggs
? teaspoon salt
⅛ teaspoon pepper
? cup frozen cut leaf spinach (or use a handful of fresh!)
? cup grape tomatoes, halved
? cup shredded cheese (colby, monterey jack, cheddar, etc.)
? cup shredded Parmesan cheese

Here is how you make Crockpot Quinoa Breakfast Casserole with Tomato and Spinach:

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 ? cup shredded cheeseSpray crock well with nonstick sprayAdd egg and quinoa mixture to crockTop with Parmesan cheeseCover and cook on high for 2-4 hours until eggs are set and edges are lightly brownedServing Size: 6 piecesNumber of Servings: 6Recipe submitted by SparkPeople user KA.BARRY.

The nutritional information for Crockpot Quinoa Breakfast Casserole with Tomato and Spinach is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 168.8

• Total Fat: 8.7 g
• Cholesterol: 197.6 mg
• Sodium: 409.5 mg
• Total Carbs: 12.2 g
• Dietary Fiber: 1.9 g
• Protein: 14.0 g