Egg, Spinach, and Mushroom Slow Cooker Casserole

Name: Egg, Spinach, and Mushroom Slow Cooker Casserole
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 1 casserole
Ingredients: 1 (24 ounce) carton cottage cheese; 6 eggs; ⅓ cup all-purpose flour; 3 tablespoons chopped onion; 2 tablespoons melted butter; ½ teaspoon salt; ¼ teaspoon ground black pepper; 2 cups shredded Cheddar cheese; 1 (8 ounce) package sliced fresh mushrooms; 1 (7 ounce) bag fresh spinach

Rating: 4.5 stars

16 Ratings
16 Reviews
3 Photos

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.

By ajancooks

Gallery

Recipe Summary test

prep:

15 mins

cook:

6 hrs

total:

6 hrs 15 mins

Servings:

Yield:

1 casserole

Nutrition Info

Directions

Step 1
Mix cottage cheese, eggs, flour, onion, butter, salt, and pepper together in a bowl. Mix in Cheddar cheese, mushrooms, and spinach.

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Step 2
Transfer the mixture to a slow cooker. Cook, covered, on Low until eggs are set, 6 to 8 hours.

Nutrition Facts

Per Serving:

313 calories; protein 24.6g; carbohydrates 9.1g; fat 20.1g; cholesterol 189.6mg; sodium 760.3mg. Full Nutrition

Reviews (16)

Most helpful positive review

Jane Denbow

03/11/2019

This is very similar to another recipe on this site that I have been making for years only in the oven. I never use the butter and it turns out fine. I usually use about 1 tablespoon of flour but I think it would be fine without it or you could use cornstarch. Read More

Helpful

(7)

Most helpful critical review

Lisa Katzman Coots

04/29/2019

This burned even before 6 hours. I d change a few things before I made it again. Definitely didn t do well in the slow cooker. It was tasty though! Read More

16 Ratings

5 star values: 12
4 star values: 2
3 star values: 1
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Jane Denbow

03/11/2019

Helpful

(7)

doreen.rotenberg@gmail.com

03/26/2019

This was a good and easy recipe. I did not have time to use the slow cooker so I baked it in the over for one hour at 350F. Came out great! Read More

Helpful

(1)

MARY DOMAZ

03/21/2019

This dish came out light and fluffy and very tasty. However I am not sure crock pots are the best way for me to make egg casseroles. When eggs cook too long they water out and that is exactly what happened to mine. When I got home and checked the temperature of the center it was 190 degrees. When I bake egg casseroles in the oven I take them out when they reach 165 and never have trouble with watered out casseroles. Had I been home and caught this dish at the right temperature I feel confident there would have been no watering out. Now I must say I did not add the flour and I am "guessing" that may keep this recipe from getting watery in a crock pot. I just wasn't willing to put flour in my egg casserole. Otherwise I followed the recipe exactly and was very happy with the taste and texture of the dish. It was a winner recipe. Next time I will add some roasted red peppers to just give it added color. I do disagree with the 15 minute prep time. I assumed the contributor of the recipe meant for you to chop the spinach even though it was not mentioned. If you do that there is no way I can prepare this dish in 15 minutes. Plus I grate my own cheese since I do not like the ingredients that are added to pre-grated cheese to keep it from sticking together. I will continue to make this recipe but will prepare it in the oven. It was truly an amazing dish and I just loved the taste. It will make a great brunch recipe for company. If you don't mind using flour and the flour Read More

Barbara Moore

03/21/2019

I made changes that didn't work well. The casserole itself was good without my substitutions. I used a 6 qt. crock pot. Six hours is just right on this casserole. I had to get up early to turn It off. Don't let it cook to long or it will brown too much. I used fresh spinach I chopped up. I substituted gluten free flour for wheat flour. Also I had two extra eggs so I tossed them in also. I used ricotta instead of cottage cheese and added turkey bacon and jimmy dean turkey sausage. That was my mistake. I will use Hillshire turkey kielbasa sausage next time. I don't think the ricotta made a difference. Read More

katiescarlett

04/02/2019

Sorry I know everyone else gave it five stars but I did not like this at all. I love all the ingredients that were used but not this recipe. Waste of good money and ingredients for me. Read More

Linda T

Allstar

02/19/2019

tasty and easy. Had this as breakfast for dinner Read More

Lisa Katzman Coots

04/29/2019

This burned even before 6 hours. I d change a few things before I made it again. Definitely didn t do well in the slow cooker. It was tasty though! Read More

Sue W

03/15/2019

Delicious. I made it to take to work and actually doubled the recipe and it fit perfectly in my Crock Pot. Lots of compliments and requests for the recipe. The one change I did make was to cut the amount of spinach in half. I was having such a hard time stirring it all in so I halved the spinach. Read More

oregonmom3boys

03/11/2019

I have a question. Would this dish work if I omitted the flour? Read More

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Back to Egg, Spinach, and Mushroom Slow Cooker Casserole

All Reviews for Egg, Spinach, and Mushroom Slow Cooker Casserole

- of Reviews

Egg, Spinach, and Mushroom Slow Cooker Casserole

Servings Per Recipe: 8
Calories: 313.2

% Daily Value *

protein: 49 %

carbohydrates: 3 %

dietary fiber: 4 %

sugars:

fat: 31 %

saturated fat: 57 %

cholesterol: 63 %

vitamin a iu: 60 %

niacin equivalents: 48 %

vitamin b6: 14 %

vitamin c: 13 %

folate: 24 %

calcium: 30 %

iron: 12 %

magnesium: 15 %

potassium: 11 %

sodium: 30 %

thiamin: 14 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Egg, Spinach, and Mushroom Slow Cooker Casserole

1 of 16

All Reviews

Jane Denbow

03/11/2019

Helpful

(7)

doreen.rotenberg@gmail.com

03/26/2019

This was a good and easy recipe. I did not have time to use the slow cooker so I baked it in the over for one hour at 350F. Came out great!

Helpful

(1)

MARY DOMAZ

03/21/2019

Barbara Moore

03/21/2019

katiescarlett

04/02/2019

Sorry I know everyone else gave it five stars but I did not like this at all. I love all the ingredients that were used but not this recipe. Waste of good money and ingredients for me.

Linda T

Allstar

02/19/2019

tasty and easy. Had this as breakfast for dinner

Lisa Katzman Coots