Spinach, Cheese, and Egg Casserole

Cottage cheese and cream cheese make a creamy filling for this delicious breakfast casserole.
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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
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Course Breakfast / Cheese / Crockpot