| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 6 | Eggs | |
| 1 | 24 oz. small-curd cottage | |
| cheese | ||
| 1 | 10 oz. frozen chopped | |
| broccoli thawed and | ||
| drained | ||
| 2 | c | Shredded cheddar cheese |
| 1/3 | c | All-purpose flour |
| 1/4 | c | Butter or margarine, melted |
| 1/2 | c | Chopped onion |
| Salt and pepper to taste |
INSTRUCTIONS
http://www.geocities.com/NapaValley/4908/eggcaserole.htm 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. Makes appx. 6 servings. Posted to recipelu-digest by LSHW <shusky@erols.com> on Mar 24, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2894
Calories From Fat: 1879
Total Fat: 213.2g
Cholesterol: 1664.9mg
Sodium: 5387.9mg
Potassium: 1760.5mg
Carbohydrates: 62.9g
Fiber: 10.6g
Sugar: 8.7g
Protein: 183.7g