For Mother’s Day, I was able to have both my parents over, as well as a few friends, and we hosted a Brunch at Tiffany’s to celebrate!

I love slow cooker recipes (who doesn’t?), and I was excited to try my Greek Inspired Eggs. All I had to do was toss the ingredients together, and I was able to focus on other recipes while this one cooked!

My mom loves to cook, so she actually spent the holiday in the kitchen with me while we cooked together! I love having my friends and family over.

Our egg brunch with a few mimosas made the whole day very memorable and very delicious!

Ingredients:

12 eggs (whisked)

½ cup milk

½ tsp salt

1 tsp black pepper

1 tbsp Litehouse Red Onion

1 tsp Litehouse Garlic

½ cup sun dried tomatoes

1 cup baby bella mushrooms (sliced)

2 cups spinach

½ cup Litehouse Feta Cheese

 

Instructions:

Whisk the eggs, milk, salt and pepper together in a large mixing bowl.

Add the red onion and garlic.

Add the sun dried tomatoes, mushrooms and spinach.

Pour the mixture into a crockpot set to low, then top with the feta cheese.

Slow cook on low 4-6 hours.

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Quick Tip: Spray your crock pot with pan spray to avoid burning the eggs.

Recipe and image courtesy of: Whitney Bond