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Slow Cooker Potato, Egg, and Broccoli Casserole

from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Servings: 6 to 8
Calories: 407kcal

Ingredients

  • cooking spray to oil the crock
  • 28 oz. hashbrown potatoes frozen
  • 1½ cups broccoli florets
  • 8 oz. cheddar shredded
  • 12 eggs
  • ½ cup milk
  • salt & pepper taste

Instructions

  • Spray the inside of the crock with cooking spray.
  • Put the potatoes on the bottom of the crock.
  • Layer the broccoli and cheese on top of the potatoes.
  • In a large bowl, beat the eggs.
  • Stir in the milk and salt and pepper.
  • Pour over the top of the other ingredients in the crock.
  • Cook on high for 4 hours or low for 8 hours.

Nutrition

Calories: 407kcal | Carbohydrates: 27g | Protein: 24g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 369mg | Sodium: 405mg | Potassium: 634mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1029IU | Vitamin C: 31mg | Calcium: 369mg | Iron: 3mg