Spinach, Cheese, and Egg Casserole
Cottage cheese and cream cheese make a creamy filling for this delicious breakfast casserole.
Equipment
Ingredients
- 1 16-ounce bag frozen cut leaf spinach
- 2 cups cottage cheese
- 1 3-ounce package cream cheese
- 1 cup shredded Cheddar cheese divided
- 4 eggs beaten
- ¼ cup flour
- ½ teaspoon salt
- ½ teaspoon dried basil leaves
- teaspoon pepper
- 4 tablespoons butter melted
- 1 tablespoon chopped parsley
Instructions
- Thaw spinach and drain well; place in large bowl .
- In food processor, combine cottage cheese with cream cheese; process or blend until smooth.
- Add to spinach along with cup Cheddar cheese.
- In small bowl, beat eggs, flour, salt, basil, pepper, and butter and mix well.
- Stir into spinach mixture.
- Pour into 3-quart slow cooker.
- Cover and cook on low for 5–6 hours or until mixture is set. Sprinkle with ¼ cup
- Cheddar cheese and parsley; cover, and let stand until cheese is melted.
- Serve immediately.
Nutritional Information
Calories: 303.72 kcal | Protein: 22.88 g | Fat: 19.12 g
