Slow-Cooker Greek Egg Casserole | Hungry Girl

Ingredients

• 4 cups roughly chopped cauliflower or 3 cups cauliflower rice
• 2 cups frozen shredded hash browns
• 3/4 cup crumbled reduced-fat feta cheese
• 4 cups chopped spinach leaves
• 3/4 cup chopped red onion
• 1/3 cup bagged sun-dried tomatoes (not packed in oil), chopped
• 2 1/2 cups (about 20 large) egg whites or fat-free liquid egg substitute
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. oregano
• 1/4 tsp. each salt and black pepper
• 1/4 cup sliced black or kalamata olives