Slow-Cooker Farmer’s Market Breakfast Casserole
Warning: cheese lovers only beyond this point. We've got three kinds (Gruyère, cream cheese and Parmesan), all slow cooked with a bunch of fresh veggies for a hassle-free dish that'll make brunch your favorite meal.
Ingredient
- 2 tablespoons butter
- 1 package (8 oz) sliced mushrooms
- 1 cup chopped onions
- 2 cloves garlic, finely chopped
- 1 medium red bell pepper, seeded, chopped (generous 1 cup)
- 1 bag (5 oz) baby spinach
- 4 green onions, chopped
- 1 bag (30 oz) frozen shredded hash brown potatoes, thawed
- 2 1/2 cups shredded Gruyère cheese (10 oz)
- 1/2 cup grated Parmesan cheese
- 12 eggs
- 1 cup half-and-half
- 1 package (8 oz) cream cheese, softened
- 2 tablespoons cornstarch
- 1 teaspoon Dijon mustard
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon crushed red pepper flakes
Direction
- Spray oval 5- to 6-quart slow cooker with cooking spray.
- In 12-inch skillet, melt butter over medium heat. Cook mushrooms, onions, garlic and bell pepper 7 to 9 minutes, stirring occasionally, until tender. Gradually add spinach. Cook and stir just until spinach is wilted. Add green onions; transfer vegetable mixture to slow cooker.
- Add thawed hash brown potatoes, 2 cups of the Gruyère cheese and the Parmesan cheese to slow cooker.
- In blender, add eggs, half-and-half, cream cheese, cornstarch, mustard, salt, pepper, thyme and pepper flakes. Cover and blend about 30 seconds or until smooth. Add to slow cooker; stir to combine. Cover; cook on High heat setting 2 hours 30 minutes to 3 hours 30 minutes or until temperature reaches at least 160°F in center and egg mixture is set. Remove slow-cooker ceramic insert from heat. Sprinkle remaining 1/2 cup Gruyère cheese over casserole; cover, and let stand 15 minutes.
