Slow-Cooked Spinach, Cheese, and Egg Casserole
This creamy, savory breakfast casserole combines spinach, cottage cheese, and eggs in a rich, slow-cooked dish, perfect for a filling start to your day.
Equipment
- 3-quart slow cooker
- Large bowl
- Small bowl
- food processor, or blender
- spoon
Ingredients
- 1 16-ounce bag frozen cut leaf spinach (thawed and drained)
- 2 cups cottage cheese
- 1 3-ounce package cream cheese
- 1 cup shredded Cheddar cheese divided
- 4 eggs beaten
- ¼ cup flour
- ½ tsp salt
- ½ tsp dried basil leaves
- ¼ tsp pepper
- 4 tbsp butter melted
- 1 tbsp chopped parsley
Instructions
- Thaw the spinach and drain well, then place it in a large bowl.
- In a food processor, combine the cottage cheese and cream cheese and process until smooth.
- Add the cheese mixture to the spinach along with ½ cup of shredded Cheddar cheese.
- In a small bowl, beat the eggs, flour, salt, basil, pepper, and melted butter.
- Mix well.
- Stir the egg mixture into the spinach mixture.
- Pour the entire mixture into a 3-quart slow cooker.
- Cover and cook on low for 5–6 hours, or until the casserole is set.
- Sprinkle the remaining ¼ cup of Cheddar cheese and the chopped parsley over the casserole.
- Cover and let stand until the cheese is melted.
- Serve immediately.
Notes & Wine Advice
Serving Tip:
Serve with a side of fresh fruit or toast for a complete breakfast.
Wine Advice:
Pair with a crisp sparkling wine or a light mimosa to complement the rich, creamy flavors.
Nutrition values
Calories: 250 kcal | Carbohydrates: 10 g | Protein: 16 g | Fat: 18 g | Sodium: 961.43 mg | Sugar: 3 g