Slow Cooker Veggie Egg Casserole
A protein-loaded slow cooker egg casserole packed with vegetables and cheese. Vegetarian and simple — set it overnight and wake up to breakfast.
PROTEIN 22g
CALORIES 260
P:E RATIO 0.9
TIME 370m
YIELD 6
P:E 0.9
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
12 large eggs 22G PROTEIN
1 cup cottage cheese DAIRY
1 cup shredded Swiss cheese DAIRY
2 cups mixed vegetables (spinach, mushrooms, tomatoes) HIGH FIBER
1/2 tsp salt FLAVOR
1/4 tsp pepper FLAVOR
1/4 tsp nutmeg FLAVOR
Cooking spray FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate sliced for up to 5 days. Freeze for up to 2 months.
- Batching: Cottage cheese makes the texture incredibly creamy and protein-rich.
- Reheat: Microwave individual slices 60-90 seconds.
EXECUTION STEPS
01
HIGH HEAT SEAR
Spray slow cooker generously with cooking spray.
02
THE MACRO PREP
Scatter mixed vegetables on the bottom.
03
VEGGIE STEAM-SAUTÉ
Whisk eggs, cottage cheese, salt, pepper, and nutmeg until smooth.
04
THE MACRO PREP
Pour egg mixture over vegetables.
05
STEP 5
Top with shredded Swiss cheese.
06
STEP 6
Cook on LOW for 6 hours. The casserole is done when center is set.
PRIMARY CATEGORY
EXPLORE MORE Slow Cooker ProteinFULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 12 large eggs
- 1 cup cottage cheese
- 1 cup shredded Swiss cheese
- 2 cups mixed vegetables (spinach, mushrooms, tomatoes)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp nutmeg
- Cooking spray