Recipe: Crockpot Spinach Egg Strata

by Jenn @ Frugal Upstate on December 13, 2012

Eggs are a high quality, inexpensive protein source.  I like to incorporate them into my meal plans on a fairly regular basis–but sometimes it is hard to find recipes that aren’t “breakfasty”.  This Spinach Egg Strata (for the slow cooker) fits the bill.  Although egg-y and cheese-y the bread makes it more reminiscent of a stuffing than an omelet.

  Please note–this is one of those “cook 3 hrs” recipes–so it isn’t a toss it in the morning and leave it all day recipe.

Crockpot Spinach Egg Strata


  • 2TBS Butter
  • 1/2 C Chopped Onion
  • 2 16oz pkg Frozen Spinach
  • 1/4 tsp Nutmeg
  • 6 Eggs
  • 2C Milk
  • 1 tsp Salt
  • 1/2 tsp White Pepper
  • 1 tsp Tabasco
  • 6 C torn/cubed Bread
  • 1/3 C Parmesan Cheese
  • 1 C Cheddar Cheese


  • Grease inside of crockpot.
  • Sautee chopped onion in butter.
  • Add defrosted and well drained spinach and set aside.
  • In another bowl beat eggs, then add milk, salt, pepper, Tabasco and Parmesan cheese.
  • Place 1/2 of the bread into the slow cooker and press down firmly.
  • Layer 1/2 of the spinach over the bread mixture.
  • Add the second half of the bread, again pressing down firmly.
  • Layer the rest of the spinach on top.
  • Pour egg mixture over all, then sprinkle with cheddar cheese.
  • Place the cover on the crockpot and cook on low for 3 hours.
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