Breakfast- the foundation of a good day. But when you are employed full time (or are incredibly lazy, both of which I happen to be), it can be difficult to find time to make something each morning. I have found that including protein into my breakfast makes me feel full for longer, and also keeps my blood sugar from shooting up and then crashing. But making eggs every morning is time consuming, and not really logical for a person like me that wants to wake up as late as possible and then watch Judge Judy. So, I need a way to make something healthy that doesn’t take forever and require effort of any kind. I have found that making large portions over the weekend, and then splitting it up during the week, works best for me. That’s where the following recipe comes in handy:
SLOW COOKER EGG CASSEROLE
- 6 large eggs
- 1/4 cup milk
- 1/2 cup Greek yogurt
- onion powder
- garlic powder
- 1 can diced mushrooms (4 oz, a small can)
- 1 cup (packed) baby spinach
- 1 cup shredded cheese (I used mild cheddar)
- 1 cup turkey ham, diced
- In a bowl, whisk the eggs, milk, yogurt, onion powder, and garlic powder together until smooth.
- Stir in the mushrooms, spinach, cheese, and turkey ham.
- Spray slow cookerwith non-stick cooking spray.
- Pour eggs mixture into the bottom of slow cooker.
- Cover and cook on HIGH for 90 minutes to 2 hours. Eggs should be set.
(recipe taken from https://www.365daysofcrockpot.com/recipe-for-slow-cooker-egg-spinach-and/)
Now, I did some things differently than what was in the recipe, so I updated it from the site I took it from to reflect what I did. The recipe called for ham, but I don’t eat pork so I used turkey ham. It was also less fatty, so better for me. I used fresh baby spinach, but some recipes recommend using frozen.
One thing I can say right off the bat is- do not use a round slow cooker! Or if you do, make half the recipe. I also have an oval slow cooker, and this gives the eggs more of a cooking surface. The round slow cooker did not allow the eggs to firm in the center, and so I ended up stirring the mixture to get more of a scrambled egg consistency rather than a casserole. And this worked better for me, because I will put the eggs on toast or a bagel. But if you want more of a quiche, use a larger, wider slow cooker to get that.
Another thing I noticed about this recipe was that the spinach released a lot of liquid, and the eggs got runny. Next time, I think I will cut back on the spinach, or cook it first so it does not release so much liquid into the eggs.
Overall, the taste was great and it ended up being a perfect breakfast for me. I put the eggs on wheat toast or a bagel to make a sandwich, but they can also be eaten on their own. It’s an easy, healthy way to make breakfast. And it doesn’t taste like normal diet food (aka: sand and sadness), so it makes it worth eating. Healthy and delicious? Good for me and not gag-inducing? Perfect.
I estimate that my serving is about 250 calories (I’m estimating about 6 servings). If you want fewer calories using less cheese (or a low fat version) would reduce the total. Overall I’d say the recipe is a great option for someone who wants to eat a healthy, filling breakfast, but may not have a ton of time each day to make one.