Crockpot Bacon & Egg Casserole
Crockpot Bacon & Egg Casserole
Ingredients
- 1 Medium Head of Broccoli, chopped
- 1 Pkg Sugar-Free, Hormone-Free, Antibiotic-Free Bacon, chopped
- 1 cup Shredded White Cheddar Cheese, divided (save ¼ cup for on top)
- 10 Eggs
- ¾ cup Grass-fed Cream OR Full-Fat Coconut Cream
- 2 cloves Garlic, minced
- ½ tsp Pink Salt OR Sea Salt
- ¼ tsp Black Pepper
Instructions
- Grease the ceramic interior of a slow cooker well with grass-fed butter or ghee.
- Cook the chopped bacon in a skillet until crispy. Drain and set aside.
- Layer half of the broccoli, half of the bacon, and then half of the cheese in the bottom of the slow cooker. Repeat layering, making sure cheese ends up on top.
- In a large bowl, whisk the eggs, cream, and seasonings until well combined.
- Pour over the layer ingredients.
- Cover and cook on low for 4-5 hours OR on high for 2-3 hours. Edges should brown and the center should set.
