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
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.
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