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
- 2 TBS Butter
- 1/2 C Chopped Onion
- 2 16 oz pkg Frozen Spinach
- 1/4 tsp Nutmeg
- 6 Eggs
- 2 C Milk
- 1 tsp Salt
- 1/2 tsp White Pepper
- 1 tsp Tabasco
- 6 C Bread torn/cubed
- 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.