Slow-Cooker Individual Ricotta, Spinach, and Egg Casseroles

Name: Slow-Cooker Individual Ricotta, Spinach, and Egg Casseroles
Yield: Serves 4
Ingredients: 1 , onion, chopped fine; 1 tablespoon, extra-virgin olive oil; 3 , garlic cloves, minced; 10 ounces (1¼ cups) whole-milk, ricotta cheese; 8 ounces, frozen chopped spinach, thawed and squeezed dry; 8 ounces, fontina cheese, shredded (1 cup); 4 , large eggs, lightly beaten; 1/4 teaspoon, salt; 1/4 teaspoon, pepper; 2 , plum tomatoes, cored and sliced crosswise ¼ inch thick

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Perfect for a late breakfast or light supper, these individual egg casseroles are ready for the slow cooker in mere minutes with little effort.

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

SERVES4

TIME2 to 3 hours on low

Slow cooker size5 to 7 quarts

Slow-Cooker Individual Ricotta, Spinach, and Egg Casseroles

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

WHY THIS RECIPE WORKS

Whole-milk ricotta and shredded fontina ensured egg casseroles that were plenty rich, and frozen spinach balanced the richness and needed no chopping—we simply thawed it and squeezed out the excess moisture so it wouldn't water down our egg...

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