Why should you cook eggs in your slow cooker? The answer is because sometimes you want a brunch dish that you can put in to cook and forget about while you do other things—and that will stay warm while people serve themselves. And it’s also because eggs ain’t just for breakfast anymore. By the way, all of these recipes except the Tuna Egg Casserole can be halved if you’re only serving four or five people. In that case, give them 1 hour on high and 2 to 3 on low.
*Maria’s Eggs Florentine
- 2 cups (225 g) shredded cheddar cheese, divided
- 1 package (10 ounces, or 280 g) frozen chopped spinach, thawed and drained
- 1 can (8 ounces, or 225 g) mushrooms, drained
- 1/4 cup (25 g) chopped onion
- 6 eggs, beaten
- 1 cup (235 ml) heavy cream
- 1 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
Spray your slow cooker with nonstick cooking spray. Spread 1 cup (115 grams) of the cheese on the bottom of the slow cooker. Layer the spinach, mushrooms, and onion.
In a bowl, combine the egg, cream, pepper, Italian seasoning, and garlic powder. Pour the mixture into the slow cooker. Top with the remaining 1 cup (115 grams) cheese. Cover the slow cooker, set it to high, and let it cook for 2 hours or until the center is set.
Yield: 4 servings, each with: 568 calories, 48 g fat, 27 g protein, 10 g carbohydrate, 4 g dietary fiber, 6 g usable carbs.
*Artichoke Egg Casserole
- 12 eggs
- 2 cups (450 g) creamed cottage cheese
- 2 cans (14 ounces, or 390 g each) artichoke hearts, drained and chopped
- 2 bunches scallions, sliced, including the crisp part of the green
- 12 sun-dried tomato halves, chopped
- 12 slices bacon, cooked crisp and crumbled
- 3 cups (345 g) shredded Italian cheese blend
- 4 teaspoons (4 g) dried basil
- 4 cloves garlic, crushed
This is simple. You just throw everything in a mixing bowl and whisk it up. Pour it into the heated slow cooker and cover. Let it cook for 2 hours on high and then turn it down to low and give it another 3 hours. That’s all there is to it!
Yield: 8 servings, each with: 266 calories, 13 g fat, 23 g protein, 15 g carbohydrate, 2 g dietary fiber, 13 g usable carbs.
*Tuna Egg Casserole
- 8 ounces (225 g) sliced mushrooms
- 1/2 onion, chopped
- 2 tablespoons (28 g) butter
- 6 eggs
- 1 cup (225 g) creamed cottage cheese
- 1/2 teaspoon salt or Vege-Sal
- 1/4 teaspoon pepper
- 1 can (12 ounces, or 340 g) tuna in water
- 1 cup (130 g) frozen peas
- 4 ounces (115 g) shredded Cheddar cheese
In your big, heavy skillet, over medium heat, start the mushrooms and onions sautéing in the butter. Use the edge of your spatula to chop the mushrooms into smaller bits as you stir.
Add the eggs and cottage cheese, plus the salt and pepper, and whisk them together. Go stir your mushrooms and onions! Open and drain your tuna and dump it in the egg mixture. Add the peas, too. When your mushrooms are soft and your onion translucent, dump them in the slow cooker. Dump the egg and cheese mixture over it and stir it together. Now sprinkle the cheese over the top. Cover the slow cooker, set to high, and give it an hour. Then turn it down to low, give it another 2 to 3 hours, and serve.
Yield: 5 servings, each with: 371 calories, 20 g fat, 37 g protein, 9 g carbohydrate, 2 g dietary fiber, 7 g usable carbs.
*Note: Chunk light tuna is not only cheaper than white, but it’s far less likely to be contaminated with mercury.