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
435
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Cups cottage cheese
  • 3 Cups frozen, chopped broccoli, thawed and drained
  • 2 Cups shredded cheddar cheese
  • 6 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.

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.

Nutritional Facts

Total Fat
30g
46%
Sugar
4g
N/A
Saturated Fat
15g
77%
Cholesterol
238mg
79%
Protein
29g
58%
Carbs
13g
4%
Vitamin A
288µg
32%
Vitamin B12
1µg
20%
Vitamin B6
0.2mg
11.6%
Vitamin C
41mg
68%
Vitamin D
1µg
N/A
Vitamin E
1mg
7%
Vitamin K
48µg
60%
Calcium
398mg
40%
Fiber
1g
6%
Folate (food)
75µg
N/A
Folate equivalent (total)
94µg
23%
Folic acid
11µg
N/A
Iron
2mg
9%
Magnesium
36mg
9%
Monounsaturated
8g
N/A
Niacin (B3)
0.9mg
4.3%
Phosphorus
483mg
69%
Polyunsaturated
2g
N/A
Potassium
366mg
10%
Riboflavin (B2)
0.6mg
37.4%
Sodium
730mg
30%
Thiamin (B1)
0.1mg
9.8%
Trans
0.8g
N/A
Zinc
3mg
17%