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.
Ingredients
- 1 , 24 ounce
- 6 eggs
- 0.33 cups all-purpose flour
- 3 tablespoons chopped onion
- 2 tablespoons melted butter
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 2 cups shredded Cheddar cheese
- 1 , 8 ounce
- 1 , 7 ounce
Instructions
-
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
No-Peek Beef Stew
This no-peek beef stew is a real standard in our household — great for company, and my husband always raves! No preparation, except opening cans. It cooks all day in the slow cooker. Serve over rice or noodles.
Bison and Brown Rice Stuffed Peppers
In this recipe, green bell peppers are stuffed with ground bison, cooked brown rice, tomato sauce, and seasonings, then baked for an hour with additional tomato sauce and Italian-style seasoning.
Easiest Homestyle Macaroni and Cheese
My family always expects the 'real deal' homemade macaroni and cheese, and this recipe passed the 'family taste test' with flying colors on Easter. However, this time it was much easier to make, using jarred Alfredo sauce instead of homemade white sauce. Try it. It's easy as pie, and FABULOUS!