Description
A nutritious and easy-to-make breakfast dish loaded with vegetables and eggs, perfect for meal prep.
Ingredients
- 6 large eggs
- 1 cup diced bell peppers
- 1 cup chopped spinach
- 1/2 cup diced onions
- 1/2 cup diced mushrooms
- 1/4 cup shredded cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Grease the crockpot with olive oil.
- Layer the diced vegetables evenly at the bottom.
- In a bowl, whisk the eggs with salt and pepper.
- Pour the egg mixture over the vegetables.
- Sprinkle shredded cheese on top.
- Cook on low for 3-4 hours or until eggs are set.
- Let cool slightly before serving.
Notes
- You can substitute any vegetables you prefer.
- Store leftovers in the fridge for up to 3 days.
- Reheat in the microwave for 30-60 seconds.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American