This yummy Crock Pot breakfast, Spinach & Potato Quiche,
can be easily adapted either for vegetarians:
or for carnavores, like my hubby & kids.
If you want the vegetarian option
(or if you're watching your fat and cholesterol intake), simply omit the sausage.
(This recipe doesn't easily adapt to vegan menus, though, because it's mostly eggs and cheese.)
You will need:
5 large russet potatoes
1 lb. frozen chopped spinach
4 large eggs
1 lb. cottage cheese
1/2 lb. sharp cheddar cheese
(or use extra sharp cheese, & you can cut it back to 1/4 lb. while still retaining the flavor)
6 oz. sausage patties (optional)
Place the spinach in a large, glass mixing bowl.
Thaw in microwave, just until you can stir it & separate the leaves.
Add cottage cheese and eggs.
Stir to combine thoroughly.
Slice potatoes into rounds about 1/8-inch thick.
Spray crock pot with oil, and layer potatoes on bottom of crock.
Top with approximately 1/5 of spinach mixture.
Add about 2 Tbsp. grated cheddar.
In third layer, add sausage (if desired) between spinach mixture and cheese.
Repeat layers twice more, ending with spinach mixture and remaining cheddar.
Cook on low for 6 to 8 hours, until eggs are set and potatoes are tender. (This is a perfect meal to put into the crock pot before going to bed for an easy breakfast in the morning.)
Serve alone, or with a side of steamed broccoli.