Slow Cooker Mushroom Egg Pie Recipe

Ingredients

• 5 large eggs, beaten
• 1/4 cup (60 ml) all-purpose flour
• 1/3 teaspoon baking powder
• 1/4 teaspoon salt and freshly ground black pepper
• 2 cups (500 ml) low-fat Monterey Jack cheese
• 1 cup (250 ml) low-fat large curd cottage cheese
• 1 cup (250 ml) sliced mushrooms
• 3/4 teaspoon dried basil leaves

Instructions

In a large mixing bowl, combine beaten eggs, flour, baking powder, salt, and black pepper.

Mix well. 

Grease 6-quart (6 L) slow cooker with nonstick cooking spray. Pour the egg mixture into the greased pot.

Cover the cooker and cook on low-heat setting for about 4 hours or until set.

Turn off the slow cooker and open the lid. Let stand on a wire rack for 5 minutes, then invert onto a serving plate.