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Slow-Cooker Greek Egg Casserole
Ingredients
  • 4 cups roughly chopped cauliflower or 3 cups cauliflower rice
  • 2 cups frozen shredded hash browns
  • ¾ cup crumbled reduced-fat feta cheese
  • 4 cups chopped spinach leaves
  • ¾ cup chopped red onion
  • ⅓ cup bagged sun-dried tomatoes (not packed in oil), chopped
  • 2 ½ cups (about 20 large) egg whites or fat-free liquid egg substitute
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. oregano
  • ¼ tsp. each salt and black pepper
  • ¼ cup sliced black or kalamata olives
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