Crockpot Veggie and Feta Breakfast Casserole

Start your day with the Crockpot Veggie and Feta Breakfast Casserole, a healthy, flavorful dish packed with vibrant vegetables, eggs, and tangy feta. This easy, hands-off recipe is perfect for busy mornings or brunch gatherings, delivering a nutritious, Mediterranean-inspired meal.

Why You’ll Love This Recipe

The Crockpot Veggie and Feta Breakfast Casserole is a game-changer for morning meals, offering a wholesome, protein-packed dish that’s as delicious as it is convenient. Loaded with colorful veggies, creamy eggs, and zesty feta, it’s a nutritious start to the day that feels indulgent without the guilt. The slow cooker makes prep a breeze, allowing you to wake up to a warm, ready-to-eat breakfast or serve a crowd at brunch. Its versatility lets you customize veggies or spices, and it’s perfect for meal prep, ensuring you have a healthy, satisfying option all week long.

Recipe Tips and Tricks

• Grease the Crockpot: Lightly oil the slow cooker or use a liner to prevent sticking and ease cleanup.
• Whisk Eggs Well: Beat eggs thoroughly for a fluffy, even texture in the casserole.
• Chop Veggies Small: Dice vegetables uniformly to ensure even cooking and a cohesive bite.
• Add Cheese Late: Stir in or top with feta in the last 30 minutes to maintain its creamy texture.
• Check Doneness: Ensure eggs are set but not overcooked; a toothpick should come out clean.
• Prep Ahead: Assemble ingredients the night before and refrigerate for a quick morning start.

Yield: 8 Servings

Crockpot Veggie and Feta Breakfast Casserole

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Crockpot Veggie and Feta Breakfast Casserole, a healthy, flavorful dish perfect for easy mornings or brunch.

Prep Time 15 minutes

Cook Time 3 hours

Additional Time 10 minutes

Total Time 3 hours 25 minutes

Ingredients

• ¼ cup whole milk
• ¼ tsp black pepper
• ½ cup crumbled feta cheese
• ½ tsp salt
• 1 cup fresh spinach, chopped
• 1 red bell pepper, diced
• 1 small onion, finely diced
• 1 small zucchini, diced
• 1 tbsp fresh dill, chopped
• 1 tsp olive oil (for greasing)
• 8 large eggs
• Optional garnish: extra dill, feta crumbles

Instructions

1. Grease the Crockpot: Lightly coat a 6-quart slow cooker with olive oil to prevent sticking.
2. Whisk the Eggs: In a large bowl, beat eggs with milk, salt, pepper, and dill until smooth and frothy.
3. Prep the Veggies: Dice bell pepper, zucchini, and onion; chop spinach for a colorful, nutrient-packed mix.
4. Sauté Veggies: In a skillet, sauté onion, bell pepper, and zucchini for 4-5 minutes to soften.
5. Add Spinach: Stir in spinach and cook for 1 minute until just wilted; let cool slightly.
6. Combine Ingredients: Mix sautéed veggies with the egg mixture, ensuring even distribution.
7. Pour into Crockpot: Transfer the mixture to the slow cooker, spreading it evenly.
8. Cook Low and Slow: Cover and cook on low for 3 hours or high for 1.5 hours, until eggs are set.
9. Add Feta: Sprinkle feta over the top in the last 30 minutes for a creamy, tangy finish.
10. Serve and Enjoy: Slice or scoop into portions, garnish with dill and feta, and savor this wholesome breakfast!

Notes

• Sautéing veggies removes excess moisture, preventing a watery casserole.
• Check the casserole early to avoid overcooking; slow cookers vary in heat intensity.
• Leftovers are great in wraps or as a protein-packed salad topping.
• For a fluffier texture, add an extra egg or more milk to the mixture.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 126Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 198mgSodium 342mgCarbohydrates 4gFiber 1gSugar 2gProtein 9g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Eggs: Large eggs provide structure and protein; fresh eggs yield the best flavor and texture.
• Bell Peppers: Red or yellow peppers add sweetness and color; green offers a more savory note.
• Spinach: Fresh spinach wilts perfectly; frozen spinach works if thawed and well-drained.
• Zucchini: Diced zucchini adds mild flavor and moisture; pat dry to avoid excess liquid.
• Feta Cheese: Crumbled feta brings tangy, salty flavor; fresh crumbles melt better than pre-crumbled.
• Milk: Whole milk ensures a creamy texture; use 2% or plant-based milk for lighter options.
• Onion: Finely diced onion provides a savory base; red or yellow onions work well.
• Dill: Fresh dill enhances Mediterranean flavors; dried dill can substitute in smaller amounts.

Variations and Substitutions

• Vegetable Swap: Replace zucchini or spinach with mushrooms, broccoli, or cherry tomatoes for variety.
• Cheese Options: Swap feta for goat cheese, cheddar, or a dairy-free alternative for different flavors.
• Protein Add-Ins: Include cooked sausage, bacon, or tofu for a heartier casserole.
• Herb Variations: Use basil, parsley, or oregano instead of dill for a different flavor profile.
• Gluten-Free: Naturally gluten-free, but check any add-ins like sausage for hidden gluten.
• Low-Carb: Reduce zucchini and add more spinach or cauliflower for a lower-carb option.
• Vegan Option: Use a vegan egg substitute and dairy-free cheese for a plant-based version.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days; reheat in the microwave or oven.
• Freezer: Freeze individual portions for up to 2 months; thaw in the fridge before reheating.
• Reheating: Warm in a 325°F oven or microwave on low to maintain texture; avoid overcooking.
• Meal Prep: Portion into containers for easy breakfasts or lunches throughout the week.

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