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Egg and Broccoli Casserole Recipe

Egg and Broccoli Casserole Recipe photo by Taste of Home

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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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Egg and Broccoli Casserole Recipe

Prep: 10 min. Cook: 3-1/2 hours

Yield: 6 Servings

10 210 220

Ingredients

3 cups (24 ounces) 4% cottage cheese
3 cups frozen chopped broccoli, thawed and drained
2 cups (8 ounces) 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-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. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 428 calories, 28 g fat (17 g saturated fat), 297 mg cholesterol, 953 mg sodium, 15 g carbohydrate, 2 g fiber, 29 g protein.

Originally published as Egg and Broccoli Casserole in Taste of Home February/March 1998, p27

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Egg and Broccoli Casserole

Egg and Broccoli Casserole

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Reviewed on Feb. 06, 2013 by studentmel@hotmail.com

So nice to have a breakfast main dish that can be cooked at home, driven to a potluck, and still be hot! It is a bit on the bland side though - next time I'll cook some mushrooms and bacon pieces on the stove and toss them in when I lift the lid to stir. Might benefit from additional spices too - oregano maybe?

Reviewed on Sep. 25, 2012 by shebat912

Haven't actually made it yet, but I'm going to a potluck brunch. Sounds perfect if I double it and bring some wraps to make breakfast burritos.

Reviewed on Sep. 28, 2011 by jwilton

I had all the ingredients but I didn't have the 4 hours, so I baked it at 350 degrees for 1 hour, the last 15 minutes uncovered. We really liked it. I will try it with frozen spinach next time as an alternative.

Reviewed on Apr. 03, 2011 by slye10001000

Love to serve it for brunch. Just put everything in the crock pot and you don't have to worry about it.

Reviewed on Jan. 06, 2010 by Colleen1734

Loved it. I recommend chopping up the frozen broccoli into smaller pieces. I definitely will make it again.

Reviewed on Dec. 30, 2009 by Kenny2112

This comforting dish is super easy to throw together and tastes fantastic. I did use 1 1/2 cups of cottage cheese and 1 1/2 cups of ricotta cheese and everyone loved it!

Reviewed on Jun. 30, 2009 by Sallie_m

I have made this several times and it is always a hit and I am always asked for the recipe.

S. Lynn San Diego, CA