Crockpot Quinoa Breakfast Casserole with Tomato and Spinach

Date posted: April 25, 2014

Crockpot Quinoa Breakfast Casserole with Tomatoes and SpinachWhat a week!  It’s all been a blur.  I ended up getting a rotten cold and it took all I had just to keep everybody fed, dressed and to school on time.  What is it about a silly little cold that can just bring you to your knees?  Too bad I hadn’t known it was coming.  I could have made another one of these breakfast casseroles and had it all cut up in the fridge so that I wouldn’t have to deal with making breakfast.  But I think I’ve finally emerged from the other side and can finally sit down at my laptop and share this with you.

Crockpot Quinoa Breakfast Casserole with Tomatoes and SpinachI’ve made this a couple of times and the second time I think I got it just right with the amount of cheese and seasonings needed.  It’s so easy to make and just took around 3 hours in my slow cooker.

Crockpot Quinoa Breakfast Casserole with Tomatoes and SpinachIt’s like a super power breakfast… quinoa, eggs and spinach?!!  You’ve got your day off to a perfect start!  And it’s super filling.  No mid-morning munchie attacks.

Crockpot Quinoa Breakfast Casserole with Tomatoes and SpinachYou can add the quinoa in here uncooked and it will sink to the bottom and end up forming sort of a bottom crust.  It’s all done cooking when the eggs are set and the edges are starting to brown a little.

Crockpot Quinoa Breakfast Casserole with Tomatoes and SpinachYou could really customize this to what you like or have on hand.  Kale, onions, peppers… lots of options.  This is one we will make again and again.

Crockpot Quinoa Breakfast Casserole with Tomatoes and Spinach

This recipe was featured on Slow Cooker From Scratch!

Crockpot Quinoa Breakfast Casserole with Tomato and Spinach
  • 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
  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

12 thoughts on “Crockpot Quinoa Breakfast Casserole with Tomato and Spinach

  1. Alex | Thrifty Below

    This looks delicious! I’m going to sub in feta and make it for a brunch tomorrow. I just have a couple logistical questions.

    What size crock pot did you use to get it that thickness?

    Do you think it would work if I did 6-8 hours on low overnight, or is it better to cook the casserole on high?

    Thanks in advance!!

    1. Jennifer Post author

      The feta sounds good! I made it with goat cheese once and that was also yummy! I used a 6 quart oval crock and then cut it into 6 large pieces. You could easily cut it into smaller pieces… it’s very filling. I have only tried making it on high, but I’m going to guess that low would be okay. I’m just not sure how long it would take. It would probably be less than 6 hours. Let me know!!

  2. Kelly

    If I had a crockpot with a timer, could I put everything in before bed, let it sit and then time it to cook 3 hours before I wake?

    1. Jennifer Post author

      Not quite as the food can not sit out at room temperature that long. If you use a slow cooker with a timer what you would do is set it to start cooking right when you put it in then it switches over to warm and maintains the food at a proper temperature for (usually) up to 8 hours until ready to eat.

      1. Kelly

        Thank you for the speedy reply! I am getting a crockpot for Christmas and am new to all this. I would LOVE to wake up to warm eggs all ready to go as I don’t have time in the morning to cook and don’t really like the reheated egg taste.

  3. Anne

    Great recipe! Thank you so much. My wonderful spouse gave me a CrockPot Casserole slow cooker (the one with the 9×13 pan), and I’ve been looking for ways to use it. I wanted to make a quiche for our dinner tonight, and I’m so happy to have found your recipe instead of my usual pastry-crust pie-style version. I adapted it to the ingredients I had on hand (broccoli, onions, and chopped-up deli turkey instead of the spinach and tomatoes), but I followed your proportions and cooking time. Perfect!

    1. Jennifer Post author

      Thanks! If I remember correctly it was about 6 good sized servings for a more hearty appetite although for me and the kids I think I made them even a bit smaller.

  4. Erica Ratiner

    Do you know if you can substitute almond or cashew milk for the regular milk? Will the eggs still set?


    1. Jennifer Post author

      Hi Erica! Good question… I would think it would work but I haven’t actually tested it out so I couldn’t say for sure in this recipe. I use cashew milk to make scrambled eggs all the time but I just haven’t tried it in the slow cooker yet.


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