Egg, Spinach, and Mushroom Slow Cooker Casserole

A great vegetarian breakfast entree that’s simple to make the night before. You can mix the ingredients right in the slow cooker if the pot is big enough.

Step: 1

Mix cottage cheese, eggs, flour, onion, butter, salt, and pepper together in a bowl. Mix in Cheddar cheese, mushrooms, and spinach.

Step: 2

Transfer the mixture to a slow cooker. Cook, covered, on Low until eggs are set, 6 to 8 hours.

Per Serving: 313 calories; protein 24.6g; carbohydrates 9.1g; fat 20.1g; cholesterol 189.6mg; sodium 760.3mg.

Eat best breakfast to continue the day has become a fabulous habit. It’s a fabolous way to start my 24 hours off healthfully. The sugar hit from the fruit wakes me up and gives me energy to take on the morning. The sweetness is often vilified as the root of all disease, but fruit is also loaded with fibre, which is best for your digestive system and helps keep you feeling full longer, and not want likely grab a side food out of the vending machine before lunchtime.

Make fruit a morning habit is simple . Easy as put the sweetness in your refrigerator next to the sweet drink or on the bench next to your grain bowl , or beside your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eat the rest of your food , eat your fruit. If you’re not usually a breakfast person.