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Crockpot Sundried Tomato, Mushroom, + Feta Breakfast Scramble
- February 8, 2016
Jennifer Anthony
Use your crockpot to meal prep this flavorful scramble for your weekdays mornings
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INGREDIENTS
12 eggs
½ cup milk
½ tsp sea salt
1 tsp ground black pepper
¼ cup chopped red onion
1 clove garlic, minced
½ cup sundried tomatoes
1 cup portobello mushrooms, chopped
3 cups spinach
¼ cup feta cheese
¼ cup fresh basil, thinly sliced
DIRECTIONS
1
Whisk the eggs, milk, salt and pepper together in crockpot.
Add the red onion, garlic, sun dried tomatoes, mushrooms, and spinach and stir well.
Top eggs and vegetable mixture with feta cheese.
Slow cook on low for about 4-6 hours on low.
When done, separate scramble into six servings and store extras for easy grab-and-go breakfasts all week long.
Serve with fresh basil on top.
COUNTS AS
2 1/2 Proteins, 1/2 Vegetable
NOTES
If your mornings tend to be a little on the crazy side and you often find yourself on a daily coffee & pastry scavenger hunt mid-morning when you suddenly realize you forgot to have breakfast and you are STARVING this recipe is for YOU.
With minimal prep time and mess, you can have a flavorful and nutritious breakfast ready to go for the whole week by letting your crockpot do the work for you.
Even if the idea of planning your meals ahead of time overwhelms you, you may find that just even having ONE meal taken care of can make a major difference in streamlining your decision making and setting yourself up for a healthier and more balanced day.
VIEW NUTRITION FACTS
Nutrition Facts
Serving Size 1
Servings 6
- Amount Per Serving
- Calories 201
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 9g3%
- Dietary Fiber 1g4%
- Sugars 5g
- Protein 16g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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