If you’re looking for a way to start your day off on the right foot, look no further than these delicious Slow-Cooker Spanakopita Frittata Sandwiches! Packed full of nutritious ingredients and bursting with flavor, this recipe is perfect for anyone who wants to take their breakfast game up a notch. In this blog post, we’ll show you step-by-step how to make these tasty sandwiches, and we’ll also share some tips on how to customize them to your personal taste.
Ingredients
- 12 large eggs
- 1/2 cup 2% milk
- 2 teaspoons Greek seasoning
- 2 cups fresh baby spinach
- 1-1/2 cups crumbled feta cheese
- 1 cup sliced fresh mushrooms
- 1/2 cup roasted sweet red pepper strips
- 1/2 cup shredded Italian cheese blend
- 1/4 teaspoon smoked paprika
- 8 ciabatta rolls, bagels or English muffins, split and toasted
Directions
- In a large bowl, whisk eggs, milk and Greek seasoning until blended. Stir in spinach, feta, mushrooms and pepper strips. Pour into a greased 3.5-qt. slow cooker.
- Cook, covered, on high 2-3 hours or until eggs are set and a thermometer reads 160°. Remove lid; sprinkle frittata with shredded Italian cheese blend and paprika. Turn off slow cooker; remove insert. Let stand until cheese is melted, about 10 minutes. Cut and serve on bread of your choice.
Nutrition Facts
- 1 sandwich: 481 calories
- 14g fat (6g saturated fat)
- 296mg cholesterol
- 1115mg sodium
- 60g carbohydrate (11g sugars, 3g fiber)
- 27g protein