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Egg and Broccoli Casserole

For years, I've prepared this filling egg casserole—which is delicious for brunch—in my slow cooker. It's an unusual recipe for a slow cooker, but folks always welcome it and go back for seconds wherever I serve it. —Janet Sliter, Kennewick, Washington
  • Total Time
    Prep: 10 min. Cook: 3-1/2 hours
  • Makes
    6 servings

Ingredients

  • 3 cups 4% cottage cheese
  • 3 cups frozen chopped broccoli, thawed and drained
  • 2 cups shredded cheddar cheese
  • 6 large eggs, lightly beaten
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, melted
  • 3 tablespoons finely chopped onion
  • 1/2 teaspoon salt
  • Additional shredded cheddar cheese, optional

Directions

  • In a large bowl, combine the first 8 ingredients. Pour into a greased 3-qt. slow cooker. Cover and cook on high for 1 hour. Stir.
  • Reduce heat to low; cover and cook 2-1/2 to 3 hours longer or until a thermometer reads 160°. Sprinkle with cheese if desired.
Nutrition Facts
1 each: 428 calories, 28g fat (17g saturated fat), 297mg cholesterol, 953mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 29g protein.

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