Egg, Spinach, and Mushroom Slow Cooker Casserole

4.5
(16)
14 Reviews
4 Photos

A great vegetarian breakfast entree that's simple to make the night before. You can mix the ingredients right in the slow cooker if the pot is big enough.

Submitted by ajancooks
Published on June 8, 2018
4
4
Prep Time:
15 mins
Cook Time:
6 hrs
Total Time:
6 hrs 15 mins
Servings:
8
Yield:
1 casserole
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 (24 ounce) carton cottage cheese

  • 6 eggs

  • ⅓ cup all-purpose flour

  • 3 tablespoons chopped onion

  • 2 tablespoons melted butter

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 2 cups shredded Cheddar cheese

  • 1 (8 ounce) package sliced fresh mushrooms

  • 1 (7 ounce) bag fresh spinach

Directions

  1. Mix cottage cheese, eggs, flour, onion, butter, salt, and pepper together in a bowl. Mix in Cheddar cheese, mushrooms, and spinach.

  2. Transfer the mixture to a slow cooker. Cook, covered, on Low until eggs are set, 6 to 8 hours.

165 home cooks made it!

Nutrition Facts (per serving)

313 Calories
20g Fat
9g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 313
% Daily Value *
Total Fat 20g 26%
Saturated Fat 11g 57%
Cholesterol 190mg 63%
Sodium 760mg 33%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 25g 49%
Vitamin C 8mg 9%
Calcium 303mg 23%
Iron 2mg 12%
Potassium 390mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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