Grease the insert of your 6 quart slow cooker.
Layer half of the broccoli, half of the sausage and half of the cheese into the slow cooker.
Repeat with remaining broccoli, sausage and cheese.
In a large bowl, stir together eggs, whipping cream, garlic, salt and pepper until will mixed. Pour over layered ingredients.
Cover & Cook on low for 4 to 5 hours or on high for 2 to 3 hours. The edges should be slightly browned and the middle should be set, when done
Freezer to Slow Cooker Instructions:
Chop broccoli into bite sized pieces (or use the frozen variety if you prefer).
Place browned sausage in a quart sized freezer bag.
Place Broccoli in quart sized freezer bag.
Mix together 10 eggs, whipping cream, garlic, salt and pepper in a gallon sized freezer bag. (this step could wait to be done on cooking day if you prefer)
Label each bag with “Sausage & Egg Casserole” and lay flat to freeze.
Be sure to thaw your bags the night before you plan to use so that you can easily layer them in the slow cooker when it’s time.
On cooking day, layer each layer as explained above.
Cook on low for 4 to 5 hours or on high for 2 to 3.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (310g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 287 (67%)|
|Amt Per Serving||% DV|
|Total Fat 31.9g||43 %|
|Saturated Fat 14.1g||71 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 96mg||30 %|
|Sodium 834.8mg||29 %|
|Potassium 527.3mg||14 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 10.6g|
|Protein 23.9g||34 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 428
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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