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Slow Cooker Buckwheat, Spinach & Cheese Bake

Filling, hearty, flavoursome and healthy – this breakfast is somewhere in-between Mexican eggs and porridge. Minus the tomatoes and chilli, this creamy slow cooker buckwheat, spinach & cheese bake will turbo-charge your day. Plus, it makes great leftovers and is just as yummy served for dinner.

Slow Cooker Buckwheat Spinach Cheese Egg Casserole 2

Ingredients


150g buckwheat groats
400ml water
1 onion diced
½ tsp salt
1 tsp cayenne pepper or smoked paprika
400g baby spinach leaves
200g cottage cheese
4 eggs
2 handfuls of grated cheddar (optional)

Method


 

  1. Add the onion, buckwheat groats and water to the slow cooker, cook on low for 8 hours until the water has been absorbed
  2. Stir in the spinach leaves, cottage cheese and cayenne pepper or paprika until well combined
  3. Fry eggs in a frying pan and place on top with grated cheddar when ready to serve

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