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Slow Cooker Breakfast Frittata


Slow Cooker Breakfast Frittata


Lisa @ Onceamonthmeals.com


  • 0.75 cups frozen spinach, thawed and squeezed dry
  • 1.5 cups red bell pepper, diced
  • 0.25 cups red onion, diced
  • 8 large eggs, beaten
  • 0.5 teaspoons black pepper
  • 1 teaspoons sea salt
  • 1.38 cups sausage, browned


Combine frozen spinach, red pepper, red onions, eggs, black pepper, sea salt and sausage in a well greased slow cooker. Cook on low 2-3 hours or until frittata is well set.

Freezing Directions:

Prepare per directions above. Allow to cool slightly and cut into equal sized squared portions. Divide among gallon freezer bags, label and freeze. TO SERVE: Thaw. Reheat in microwave for 30-60 seconds.

Servings:  6

**conversion chart image provided by Erik Spiekermann

8 Responses to “Slow Cooker Breakfast Frittata”

  1. Megan says:

    Could I use fresh/bagged spinach instead of frozen? Would it need steamed beforehand?

  2. lisa says:

    If this recipe is made in triplicate, does it need to cook longer? How longer?

    • Katie says:

      Hi Lisa, I would think it probably would need an extra 30-60 minutes when tripled. You want the eggs to be cooked through so check it when it gets close to the 3 hour time frame and see how they look. Enjoy!

  3. Joanie says:

    Could you use egg whites instead of eggs with this?

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