Recipes

Crock-Pot Egg And Broccoli Casserole

Taste of Home|

Crock-Pot Egg And Broccoli Casserole
3.1 (33 ratings)
Fill 202 Print
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, WashingtonClick here to see more recipe from Taste of Home Click here for more of the 101 Best Slow Cooker Recipes
Servings
6
Ingredients
  • 3 cup cottage cheese
  • 3 cup frozen, chopped broccoli, thawed and drained
  • 2 cup shredded cheddar cheese
  • 6 eggs, lightly beaten
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, melted
  • 3 tablespoon finely chopped onion
  • 1/2 teaspoon salt
  • additional shredded cheddar cheese, optional
Directions
  1. 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.
  2. 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.
 
Recommended