Slow Cooker Spinach Egg Casserole
This slow cooker spinach egg casserole is an easy, protein-packed breakfast perfect for meal prep or lazy weekend brunch.
Servings: 6 servings
Ingredients
- 1 cup bisquick
- 1 cup milk
- 8 eggs
- 1 cup chopped spinach
- ¼ cup pesto
- 1 cup mozzarella cheese shredded
- 1 tsp salt
- 1 tsp pepper
- 3 cups diced frozen potatoes
Instructions
- To a large bowl add in the bisquick, milk, and eggs whisk well Stir in the spinach, pesto, mozzarella cheese, salt, and pepper
- Spray a slow cooker with non stick spray or line it with a slow cooker liner
- Add the potatoes in then pour the egg mixture over the top Cook on LOW for 5-6 hours or until the eggs have set.
Nutrition
Calories: 378kcal | Carbohydrates: 35g | Protein: 17g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 239mg | Sodium: 982mg | Potassium: 520mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1189IU | Vitamin C: 10mg | Calcium: 247mg | Iron: 3mg
