Crock-Pot Egg and Broccoli Casserole

Crock-Pot Egg and Broccoli Casserole
Staff Writer

Taste of Home

For years, I've prepared this filling egg casserole, which is delicious for brunch, in my slow cooker. It's an unusual recipe for this appliance but is welcomed wherever I serve it. Folks always go back for seconds.

— Janet Sliter, Kennewick, Washington

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6
Servings
357
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  Cups  cottage cheese
  • 3  Cups  frozen, chopped broccoli, thawed and drained
  • 2  Cups  shredded cheddar cheese
  • 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 eight ingredients. Pour into a greased 3-quart 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 degrees. Sprinkle with cheese if desired.

Nutritional Facts

Total Fat
13g
19%
Sugar
11g
12%
Saturated Fat
6g
25%
Cholesterol
47mg
16%
Carbohydrate, by difference
39g
30%
Protein
23g
50%
Vitamin A, RAE
191µg
27%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Calcium, Ca
481mg
48%
Choline, total
48mg
11%
Fiber, total dietary
2g
8%
Fluoride, F
32µg
1%
Folate, total
40µg
10%
Iron, Fe
1mg
6%
Magnesium, Mg
38mg
12%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
816mg
100%
Riboflavin
1mg
91%
Selenium, Se
25µg
45%
Sodium, Na
1161mg
77%
Water
214g
8%
Zinc, Zn
2mg
25%

Crock-Pot Shopping Tip

Try to create a balanced meal when shopping: look for a starch, a protein, and some greens.

Crock-Pot Cooking Tip

When preparing meals try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.