Description
A nutritious and flavorful breakfast casserole made in the crockpot with Mediterranean-inspired ingredients.
Ingredients
- 6 large eggs
- 1 cup diced bell peppers
- 1 cup diced zucchini
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped Kalamata olives
- 1/4 cup chopped sun-dried tomatoes
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Grease the crockpot with olive oil.
- Layer the diced bell peppers, zucchini, olives, and sun-dried tomatoes in the crockpot.
- In a bowl, whisk the eggs with oregano, garlic powder, and black pepper.
- Pour the egg mixture over the vegetables.
- Sprinkle feta cheese on top.
- Cook on low for 4 hours or until the eggs are set.
- Let cool for 5 minutes before serving.
Notes
- You can substitute feta with goat cheese.
- Add spinach for extra greens.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Breakfast
- Method: Crockpot
- Cuisine: Mediterranean