Egg and Broccoli Casserole Recipe
Egg and Broccoli Casserole Recipe photo by Taste of Home

Egg and Broccoli Casserole Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Cook: 3-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 3-1/2 hours
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Egg and Broccoli Casserole in Taste of Home February/March 1998, p27

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Egg and Broccoli Casserole

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 6, 2013

"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?"

MY REVIEW
Reviewed Sep. 25, 2012

"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."

MY REVIEW
Reviewed Sep. 28, 2011

"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."

MY REVIEW
Reviewed Apr. 3, 2011

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

MY REVIEW
Reviewed Jan. 6, 2010

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

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