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Slow-Cooker Greek Breakfast Casserole with Feta and Spinach

Vegetables, eggs and feta cheese come together in this simple, healthy, vegetarian and gluten‑free Greek Crockpot Breakfast Casserole. Low in carbs and high in flavor, it’s ideal for meal prep, feeding a crowd, or serving at brunch.

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

Brunch is one of life’s great pleasures, and this Greek Crockpot Breakfast Casserole makes it easy to serve a flavorful egg dish with minimal effort. Whether you’re hosting friends, prepping breakfasts for the week, or enjoying breakfast for dinner, this recipe delivers a satisfying, savory meal that’s both versatile and forgiving.

This casserole combines whisked eggs with milk and seasonings, then folds in sun‑dried tomatoes, mushrooms and spinach before topping everything with tangy feta. Cook it in a slow cooker for a hands‑off approach, or bake it in the oven if you prefer. The recipe is vegetarian and naturally gluten‑free, and it’s an excellent low‑carb option for those watching carbohydrates.

Greek eggs in bowls with sun dried tomatoes and green onions

Step-by-step instructions

  1. Prepare your slow cooker by spraying the inside with cooking spray or lining it with a slow cooker liner for easier cleanup.
  2. Add whisked eggs, milk, salt, black pepper, dried minced onion and dried minced garlic to the slow cooker and whisk together until evenly combined.
  3. Stir in the sun‑dried tomatoes, sliced mushrooms and fresh spinach so the vegetables are evenly distributed throughout the egg mixture.
  4. Sprinkle crumbled feta cheese evenly over the top, then cover and cook on low for 4–6 hours or on high for about 2 hours, until the eggs are set.
  5. Let the casserole rest a few minutes before slicing. Serve warm with chopped green onions or fresh herbs if desired.
Crockpot breakfast casserole with green onions and feta cheese

Frequently asked questions

  • What can I substitute for mushrooms? If you don’t like mushrooms, diced zucchini or bell peppers make excellent substitutes and add color and texture.
  • Can I bake this in the oven? Yes. Transfer the mixture to an 8″x10″ casserole dish and bake at 350°F (175°C) until set, about 20–25 minutes depending on thickness.
  • Can I cook this overnight? Slow cookers vary. This casserole cooks best on low for 4–6 hours—cooking much longer can dry or scorch the eggs. If you need to cook overnight, use a programmable slow cooker that switches to the warm setting after the cook time ends.
  • What size slow cooker is best? A 4–6 quart slow cooker works well for this recipe. A 6‑quart is ideal if you’d like to double the recipe to feed a larger group.
  • How do I prevent sticking? Use cooking spray or a slow cooker liner to keep the eggs from sticking to the sides and make cleanup easy.
  • Is this low carb? Yes. With the ingredients listed here, the casserole is low in carbohydrates and suits low‑carb or keto‑style meal plans. Omitting sun‑dried tomatoes lowers the carb count further.
Greek eggs with feta cheese and sun dried tomatoes in bowl

Greek Crockpot Breakfast Casserole

Vegetables, eggs and feta combine in this simple, healthy breakfast casserole—perfect for brunch, meal prep, or feeding a crowd.

Recipe details

  • Servings: 6
  • Prep Time: 5 minutes
  • Cook Time: 4 hours (low) or 2 hours (high)
  • Total Time: about 4 hours 5 minutes
  • Author: Whitney Bond

Ingredients

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

Instructions

  1. Coat the inside of the slow cooker with cooking spray or fit with a slow cooker liner.
  2. Add whisked eggs, milk, salt, pepper, dried minced onion and dried minced garlic to the slow cooker and whisk to combine.
  3. Fold in sun‑dried tomatoes, sliced mushrooms and spinach so the ingredients are distributed evenly.
  4. Top the mixture with crumbled feta cheese.
  5. Cover and cook on low for 4–6 hours or on high for about 2 hours, until the eggs are fully set. Let rest a few minutes before serving.

Storage and serving tips

Cool leftover casserole to room temperature, then refrigerate in an airtight container. Reheat individual portions in the microwave or warm in a low oven. This casserole is great on its own, sliced into breakfast burritos, or served with a simple green salad for a light dinner. Add fresh herbs, chopped scallions, or a squeeze of lemon to brighten the flavors.

Nutrition facts (per serving)

  • Calories: 205 kcal
  • Carbohydrates: 9 g
  • Protein: 15 g
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Cholesterol: 340 mg
  • Sodium: 498 mg
  • Fiber: 1 g
  • Sugar: 5 g

More low carb recipes to try

  • Bruschetta Grilled Chicken Zoodle Bowls
  • Bacon Wrapped Turkey Breast
  • Buffalo Chicken Zucchini Boats
  • The Ultimate Low Carb Nachos
  • Chipotle Lime Chicken Fajita Skewers
  • Bacon Wrapped Stuffed Chicken Breast
  • Keto Egg Muffins
Greek eggs in bowl with feta cheese, sun dried tomatoes and green onions