Vegetables, eggs and feta cheese are combined in this easy, healthy, vegetarian and gluten free Greek Crockpot Breakfast Casserole recipe! This low carb dish is perfect for meal prep to eat throughout the week. It’s also a great brunch recipe for a crowd!

Breakfast casserole with eggs, feta cheese and sun dried tomatoes and in bowls with green onions on the side

I love brunch! So much so that I have a group of friends nicknamed the “SBC: Sunday Brunch Crew”. I love making brunch and going out to brunch. In my world, if the question is brunch, the answer is always yes!

I’ve made so many brunch recipes over the years that it’s impossible to pick a favorite. This Meatloaf Hash definitely ranks up there though!

When it comes to sweet brunch dishes, I can never get enough Strawberry Pancakes with Cream Cheese Syrup or Salted Caramel Cinnamon Rolls.

When hosting a brunch at my house, I always like to serve at least one egg dish, a potato dish and something sweet.

I first made this Crockpot Breakfast Casserole recipe for Father’s Day 2014. I was hosting a brunch for friends and family and wanted to make recipes that could easily feed a crowd!

Since that brunch, I’ve made this breakfast casserole dozens of times. It’s not only great for a crowd at brunch, this easy breakfast casserole is perfect for meal prepping throughout the week.

Toss this casserole in the crockpot on Sunday, then reheat it for breakfast throughout the week. It’s great on it’s own or rolled up in a tortilla for a breakfast burrito.

You can also eat it as breakfast for dinner. No matter the time of day, I’m always down for breakfast foods!

Table of contents

Greek eggs in bowls with sun dried tomatoes and green onions

Step by step instructions

  1. Add eggs, milk, salt, pepper, dried minced garlic and dried minced onion to a crockpot coated with cooking spray.
  2. Whisk everything together.
  3. Stir in sun dried tomatoes, mushrooms and spinach.
  4. Top with feta cheese crumbles and cook on low for 4-6 hours.
Crockpot breakfast casserole with green onions and feta cheese

Frequently asked questions

  • What can I substitute the mushrooms for? Not a fan of mushrooms? Sub in 1 cup diced zucchini or bell peppers.
  • Can you bake this recipe in the oven instead? Yes. Instead of a crock pot, add everything to an 8″x 10″ casserole dish and bake at 350°F for 20-25 minutes.
  • Can I cook this recipe overnight? It depends on how long you like to sleep! (I’m kidding… kind of!) After making this recipe several times, I do not recommend cooking it for more than 6 hours on low, or it will burn. If you have a programmable crock pot, you can set it to low for 4-6 hours, then the crock pot will automatically switch to the warm setting after the time is up. This will keep the eggs warm and safe for eating as soon as you wake up without over-cooking them.
  • What size slow cooker did you use for this recipe? I used a 6 quart crock pot to make this recipe. I’ve also made this recipe in a 4 quart crock pot and it fit just fine. If you’d like to double the recipe, it will easily all fit in a 6 quart slow cooker.
  • How do you keep the eggs from sticking to the slow cooker? I highly recommend a slow cooker liner for this recipe. (And all slow cooker recipes for that matter!) It makes clean up so incredibly easy! Literally all you have to do is toss out the bag once you’ve finished the dish and your clean up is done. You can also spray the slow cooker with cooking spray before adding the eggs, as noted in the recipe. This will prevent the eggs from sticking to the side and clean-up will still be easy-breezy.
  • Can you cook this recipe on high in the crock pot? Yes, you can cook the casserole on high for 2 hours.
  • Is this breakfast casserole low carb? Yes, this casserole is only 9 carbs per serving. Omit the sun dried tomatoes and it’s only 4 carbs per serving. Each serving is approximately 1 1/2 cups. This recipe is perfect for those on the keto diet. It’s also gluten free and vegetarian!
Greek eggs with feta cheese and sun dried tomatoes in bowl

More low carb recipes to try

Greek eggs in bowl with feta cheese, sun dried tomatoes and green onions
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Greek Crockpot Breakfast Casserole

Vegetables, eggs and feta cheese are combined in this easy, healthy, vegetarian and gluten free Greek Crockpot Breakfast Casserole recipe!
Servings: 6 people
Prep Time: 5 mins
Cook Time: 4 hrs
Total Time: 4 hrs 5 mins
Author: Whitney Bond
Course: Breakfast, Brunch
Cuisine: Greek

Ingredients

  • 12 eggs, whisked
  • ½ cup milk
  • ½ tsp salt
  • 1 tsp black pepper
  • 1 tbsp dried minced onion
  • 1 tsp dried minced garlic
  • ½ cup sun dried tomatoes
  • 1 cup baby bella mushrooms, sliced
  • 2 cups spinach
  • ½ cup feta cheese, crumbles

Instructions

  • Coat the inside of a slow cooker with cooking spray or add a slow cooker liner to the slow cooker.
  • Add the eggs, milk, salt, pepper, onion and garlic to the slow cooker. Whisk everything together.
  • Stir in the sun dried tomatoes, mushrooms and spinach.
  • Top with the feta cheese.
  • Slow cook on low for 4-6 hours or on high for 2 hours.

Nutrition Facts

Calories 205kcal (10%)Carbohydrates 9g (3%)Protein 15g (30%)Fat 12g (18%)Saturated Fat 5g (25%)Cholesterol 340mg (113%)Sodium 498mg (21%)Potassium 599mg (17%)Fiber 1g (4%)Sugar 5g (6%)Vitamin A 1580mg (32%)Vitamin C 7mg (8%)Calcium 158mg (16%)Iron 2.8mg (16%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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