Slow-Cooker Quinoa Breakfast Casserole with Tomato & Spinach

What a week — it felt like a blur. I caught a miserable cold and it took everything I had just to keep everyone fed, dressed and out the door. Isn’t it amazing how something small can knock you off your feet? If I’d known it was coming, I would have made another breakfast casserole ahead of time so I’d have ready-to-serve slices in the fridge. Finally I’m on the mend and able to sit down and share this recipe.

Three pieces of breakfast casserole on white oblong plate I’ve made this casserole a few times and the second attempt nailed the cheese-to-seasoning balance. It’s simple to prepare and cooks in about three hours in a slow cooker.

top view of piece of breakfast casserole on white plate with fork on orange napkinThis really is a powerhouse breakfast — quinoa, eggs and spinach combine into a filling dish that will keep you satisfied well past mid-morning.

Want more quinoa ideas? Try the Slow Cooker Quinoa Chili or the Slow Cooker BBQ Chicken Pizza with Quinoa Crust.

top view of 3 pieces of breakfast casserole on white plate You add the quinoa uncooked — it sinks to the bottom as it cooks and forms a pleasant base. The casserole is done when the eggs are set and the edges are lightly browned.

side view of 3 pieces of breakfast casserole on white oblong plateThis recipe is flexible: swap in kale, add onions or peppers, or use other cheeses — make it with whatever you have on hand. It’s a keeper for us.

piece of breakfast casserole on white plate with fork

This recipe was featured on Slow Cooker From Scratch!

Slow Cooker Quinoa Breakfast Casserole with Tomatoes and Spinach

Slow Cooker Quinoa Breakfast Casserole with Tomato and Spinach

Jennifer Draper

A nourishing, filling breakfast that combines quinoa, eggs and spinach for a hearty start to the day. It holds well and helps prevent mid-morning snacking.
4.25 from 8 votes
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Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins

Course Breakfast
Cuisine American

Servings 4 people
Calories 270 kcal

Ingredients

  

  • 1/2 cup quinoa rinsed well and uncooked
  • 1 1/2 cups milk 2% works well
  • 6 large eggs
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup frozen cut leaf spinach or a handful of fresh spinach
  • 3/4 cup grape tomatoes halved
  • 1/4 cup shredded cheese Colby, Monterey Jack, cheddar, etc.
  • 1/4 cup shredded Parmesan cheese

Instructions

 

  • In a mixing bowl, whisk 6 eggs until beaten. Add quinoa, milk, salt and pepper; whisk to combine.
  • Gently fold in spinach, tomatoes and 1/2 cup shredded cheese.
  • Spray the slow cooker insert with nonstick spray.
  • Pour the egg and quinoa mixture into the crock.
  • Sprinkle the top with Parmesan cheese.
  • Cover and cook on high for 2–4 hours, or until the eggs are set and the edges are lightly browned.

Nutrition

Calories: 270kcalCarbohydrates: 20gProtein: 18gFat: 12gSaturated Fat: 5gCholesterol: 263mgSodium: 570mgPotassium: 421mgFiber: 1gSugar: 5g
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Important nutritional disclaimer

Need a slow cooker for this recipe?

Want more breakfast recipes for your slow cooker?

Slow Cooker Breakfast Tater Tot Casserole

Slow Cooker Chicken Gravy and Biscuits

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