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Slow Cooker Veggie Egg Casserole
Slow Cooker Veggie Egg Casserole. (Photo: Karina Arnold)
Karina Arnold found inspiration for this recipe here and modified some ingredients.
6 eggs
½ cup milk
Ground pepper, chili flakes, garlic powder to taste
1 cup broccoli florets
½ cup diced bell peppers
½ cup diced onion
1 minced garlic clove
Cheese, chopped tomatoes, parsley to garnish
Lightly grease the inside of the slow cooker/crock pot with cooking spray; set aside.
In a large mixing bowl combine eggs, milk, salt, pepper, garlic powder and chili powder. Using egg beaters or a whisk, beat the mixture until mixed and well combined. Add broccoli florets, sliced peppers, onions and garlic to the slow cooker; stir in the egg-mixture.
Cover and cook on HIGH for 2 hours. Start checking it at 1 hour 30 minutes; casserole is done when eggs are set. Sprinkle with cheese and tomatoes and cover; let stand 2 to 3 minutes or until cheese is melted. Turn off slow cooker and enjoy!
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