Ingredients for Egg And Broccoli Brunch Casserole Crock Pot
- Low Fat Cottage Cheese
- Frozen Chopped Broccoli
- 1/4 cup shredded cheddar cheese
- 6 large eggs
- All Purpose Flour
- Butter
- Onions
- 1/4 teaspoon salt
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How to Make Egg And Broccoli Brunch Casserole Crock Pot
- Preheat your slow cooker.
- In a large bowl, whisk together 6 large eggs, 1/2 cup milk, 1/4 cup shredded cheddar cheese, 1/4 cup crumbled feta cheese, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder.
- Add 2 cups of chopped broccoli florets to the egg mixture and stir gently to combine.
- Pour the mixture into a greased 3-quart slow cooker.
- Cover and cook on high for 1 hour.
- Stir gently.
- Reduce heat to low.
- Cover and cook for 2 1/2 to 3 hours, or until a food thermometer inserted into the center reads 160°F (71°C) and the eggs are fully set.
- If desired, sprinkle with an additional 1/2 cup of shredded cheddar cheese during the last 15 minutes of cooking.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
8g
Fat
39g
Carbs
4g
