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Egg and Broccoli Casserole

(crock pot) serves ~6

6 eggs
1 carton (24 oz.) small-curd cottage cheese
1 pkg. (10 oz.) frozen chopped broccoli, thawed and drained
2 cups shredded cheddar cheese
1/3 cup all-purpose flour
1/4 cup butter or margarine, melted
1/2 cup chopped onion
salt and pepper to taste

Coat slow cooker with non-stick cooking spray
In large bowl, beat eggs. Add remaining ingredients and stir until combined
Pour into 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, until eggs are set. Sprinkle with additional cheese if desired just before serving


Note: Do compare this to your favorite breakfast casserole. I’ll bet it can be adapted to the crock pot too!


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