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Egg and Broccoli Casserole

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

By Taste Of Home Editorial Team

Recipe by Janet Sliter

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 08, 2023

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

Test Kitchen Approved

Egg and Broccoli Casserole

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Prep Time 10 min
Cook Time 3 hours 30 min
Yield 6 servings

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
Text Ingredients

Directions

  1. 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.
  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.

Nutrition Facts

1 each: 428 calories, 28g fat (17g saturated fat), 297mg cholesterol, 953mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 29g protein.

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