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Recipe Category: Lunch
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Keto Broccoli-Bacon-Colby Recipe
Ingredients
- 2 cups (500 g) frozen broccoli florets, thawed and coarsely chopped, or a bag of broccoli cuts
- 2 cups (225 g) shredded Colby cheese
- 6 slices cooked bacon
- 4 eggs
- 2 cups (475 ml) low-carb milk
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 2 teaspoons prepared horseradish
- 1/4 teaspoon pepper
Method
- Spray a 1 1/2-quart 1 4-L glass casserole dish with nonstick cooking spray
- Put the broccoli in the bottom of the casserole dish
- Spread the cheese evenly on top of the broccoli and crumble the bacon evenly over the cheese
- In a bowl, whisk together the eggs, low-carb, salt, dry mustard, horseradish, and pepper and pour it over the broccoli in the casserole dish
- Place the casserole dish in your slow cooker and carefully pour water around the casserole dish to within 1 inch 2 cm of the rim
- Cover the slow cooker, set it to low, and let it cook for 4 hours
- Turn off the slow cooker, uncover it, and let the water cool until you can remove the casserole dish without risk of scalding your fingers
- Serve hot or at room temperature
Makes 6 servings
- Each with 6 carbohydrate, 2 g dietary fiber, 4 g usable carbs
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