Slow Cooker Veggie and Feta Egg Casserole
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 8 large eggs
- 1/2 cup milk
- 1 red bell pepper, diced
- 1 cup fresh spinach, roughly chopped
- 1/2 cup diced onion
- 1 cup sliced mushrooms
- 4 ounces crumbled feta cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Lightly coat the inside of the slow cooker with oil or cooking spray to prevent sticking.
- Crack the eggs into a mixing bowl, add the milk, salt, pepper, and oregano, then whisk until smooth.
- Stir the diced bell pepper, spinach, onion, and mushrooms into the egg mixture.
- Pour the combined ingredients into the prepared slow cooker.
- Scatter the crumbled feta evenly across the surface.
- Cover the slow cooker and cook on low until the center is set and a knife inserted comes out clean.
Notes
Let the casserole rest for five minutes after cooking so the eggs finish setting and slices hold their shape. Leftovers reheat well in the microwave with a damp paper towel over the top to keep them moist. If you want a milder onion flavor, swap in green onions instead of the diced yellow onion.
Course: Breakfast
Cuisine: Mediterranean
Equipment: Slow Cooker, Mixing Bowl
Cuisine: Mediterranean
Equipment: Slow Cooker, Mixing Bowl