6 eggs
1 carton (24 oz.) small-curd cottage cheese
1 pkg. (10 oz.) frozen chopped broccoli, thawed and drained
2 cups shredded cheddar cheese
1/3 cup all-purpose flour
1/4 cup butter or margarine, melted
1/2 cup chopped onion
salt and pepper to taste

Coat slow cooker with non-stick cooking spray. 

In large bowl, beat eggs.  Add remaining ingredients and stir until combined.

Pour into slow cooker.  Cover and cook on high for 1 hour.  Stir.  Reduce heat to low, cover and cook 2 1/2 to 3 hours longer, until eggs are set.  Sprinkle with additional cheese if desired just before serving.

Makes appx. 6 servings.

Easter Brunch Menu     Brickwell's Place