Crock-Pot Egg and Broccoli Casserole
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- 3 Cups cottage cheese
- 3 Cups frozen, chopped broccoli, thawed and drained
- 2 Cups shredded cheddar cheese
- 6 eggs, lightly beaten
- 1/3 Cup all-purpose flour
- 1/4 Cup butter, melted
- 3 Tablespoons finely chopped onion
- 1/2 Teaspoon salt
- Additional shredded cheddar cheese, optional
In a large bowl, combine the first eight ingredients. Pour into a greased 3-quart slow cooker. Cover and cook on high for 1 hour. Stir.
Reduce heat to low; cover and cook 2-1/2 to 3 hours longer or until a thermometer reads 160 degrees. Sprinkle with cheese if desired.
Calories Per Serving435
Folate equivalent (total)94µg23%
Slow Cooker Broccoli Brunch Casserole
24 ounces cottage cheese
10 ounces frozen chopped broccoli, thawed and drained
2 cups shredded cheddar cheese
6 eggs, beaten
1/3 cup all-purpose flour
1/4 cup butter or margarine, melted
3 tablespoons finely chopped onion
1/2 teaspoon salt
shredded cheddar cheese
Crockpot Broccoli Casserole Recipe
Free up some oven space by making your broccoli casserole in the crockpot. It requires less than 10 minutes of prep.
- Author:Erin Huffstetler, myfrugalhome.com
- Prep Time: 10 minutes
- Cook Time: 4 hours (on high or 8 hours on low)
- Total Time: 4 hours 10 minutes
- Yield: 10 - 12 servings 1 x
- Category: Sides
- Method: Crockpot
- Cuisine: American
- 2 10-12 oz. packages of chopped frozen broccoli
- 1 can cream of mushroom condensed soup
- 3/4 cup mayonnaise
- 1 c shredded sharp cheddar
- 3 large eggs, beaten
- 1 – 1/4 cup crushed cheese crackers
Cook the broccoli according to package instructions.
While the broccoli is cooking, crush the crackers. You can do this in a food processor, or place them in a freezer bag, and crush them with a rolling pin.
Combine all the ingredients, except the crackers, in a large mixing bowl.
Transfer the mixture to a crockpot, and sprinkle the cracker crumbs on top.
Cover, and cook on high for four hours or low for eight hours. Remove the lid for the last 30 minutes to crisp up the cracker crumb topping.
You need a good crock pot to make this beef and noodle casserole.
If you are in the market for a new crockpot, I love this casserole crock pot. It is perfect for casserole style slow cooker recipes like this one.
I bought mine on Amazon,and I love it. It is perfect for the Holidays and really year round.
Plus, it is just so pretty. We can still enjoy all our favorite casserole recipes without ever turning the oven on.
If you prefer a traditional style crock pot, I recommend one of the Ninja Cookers. I love these because you can brown the meat in the same pot.
It really cuts down on clean up and that is a plus for us busy moms. It is so nice just having the one pot to clean and not worrying about an extra pan to wash.
Another favorite is this programmable crock pot for when I am am not at home all day. I love coming home to a nice meal ready and waiting!
I also like to use crock pot liners to make clean up a breeze. These are worth every penny and save a ton of time.
This is especially helpful during busy weeks of school and activities. I’m all about crock pot liners.
If you do not use crock pot liners, I recommend using cooking spray to help with clean up in the slow cooker.
You can also use the instant pot if you prefer.
Healthy Crockpot Breakfast Casserole
I love breakfast food. Whether is be in the form of my sweet Blueberry Pie Oatmeal or a few pieces of toast with peanut butter, the simplicity and ease of breakfast recipes make my heart sing. On weekends, though, I like to do a bit more to make my morning even more special by sitting down at the table with a hearty breakfast and cup of coffee. And this, my friends, is the heartiest!
This Healthy Crockpot Breakfast Casserole is perfect for a weekend brunch and makes plenty of leftovers that can be heated up for up to five days so you can enjoy it all week long! Fix it and forget it at its finest.
Last weekend, Kyle and I drove to the library for some early morning studying and productivity. I threw all the ingredients into the crockpot before we left, said a quick prayer to the food gods, and then returned a few hours later to an apartment bursting with delicious smells and a hot meal! Well, to be honest, not so hot since I promptly whipped out my camera and let the dish go cold as I tried to capture pictures to match how good it tasted. The lighting was bent on making that difficult and poor Kyle was left waiting hungrily for over an hour… rough life for that guy.
This recipe can serve a big crowd or, like I mentioned before, can be refrigerated and reheated. The beauty of this recipes comes in how much breakfast it packs into one bite. It tastes like a full restaurant meal of hash browns, scrambled eggs, omelets, and bacon all packed into one delicious slice! Did I mention it’s filled with a whooooleeee lotta veggies? They meld together with all the other ingredients to make a tasty and filling breakfast that even your picky eaters will love! One serving is 1/8th of the total recipe (a whopping big slice- hooray!) and has 320 calories, over 5g of fiber, and over 22g of protein. It’s a hearty way to start your day off right and keep you full throughout the morning!
Slow Cooker: I love this crock pot! The lid is very secure and I can pack it up and take it on the go if I’m heading to a potluck. This slow cooker is a workhorse in my kitchen and has worked great for years!
Large Skillet: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.
Mixing Bowl: These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have to the right size bowl for all my mixing needs.
Layer frozen hash browns, cooked breakfast sausage, eggs, green onions, and shredded cheese in a crockpot then let ‘er rip. Perfect for throwing together on Thanksgiving morning then cooking on high for 4 hours while everyone gets up and at ’em. You can even cook it on low for 8 hours overnight if the gang’s getting started early!
Gluten-Free French Toast Casserole with Butter-Pecan Maple Syrup
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How to Make Crockpot Breakfast Casserole
- Add eggs, milk, oregano, paprika, and salt and mix until combined.
- Lightly oil the crockpot insert and then layer the ingredients starting with the cauliflowers, red pepper, sausage slices, and cheddar cheese.
- Pour on the egg mixture and then cover and cook on low for 6-7 hrs.
Instant Pot Breakfast Casserole
If you want to make this in your Instant Pot instead, follow my Instant Pot Breakfast Casserole recipe.
- This is a great meal for using whatever ingredients you have on hand from dinner. Got half an onion and half a pepper? Go ahead and chop up and add it in.
- This makes a lot of food! This recipe is made to feed a crowd. Take your Crockpot Egg Casserole on the go or freeze for later.
You can swap out ingredients if you don’t have something on hand or are just looking for different flavours in your overnight breakfast treat.
- Vary the veggies – If you’re not on a Low Carb diet, you can swap out the cauliflower for defrosted hash browns.
- Vary the meat – Swap sausage out for ham or bacon, or add all three.
- Skip the cheese – or eliminate the grated cheese for a Paleo meal.
Other Holiday Side Dish Recipes
While the corn casserole is SO good, here are some other side dish ideas that you might want to consider for your holiday meals (especially Thanksgiving and Christmas)! Any of these would taste great with the corn casserole as well!
So throw the corn casserole in the slow cooker and then make one of these other sides in the oven. Or go with one of the no-bake options, like the cranberry cream cheese dip (Sooooo good) or the broccoli cranberry salad!