Pinterest

4
Print

3
Save

2
Facebook

0
Email

0

Slow-Cooker Farmer’s Market Breakfast Casserole

Name: Slow-Cooker Farmer’s Market Breakfast Casserole
Prep time: 35 min
Total time: 3 h 10 min
Yield: 12
Ingredients: 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

0 Ratings

0 Comments

Slow-Cooker Farmer’s Market Breakfast Casserole

Prep 35 min
Total 3 hr 10 min
Servings 12

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. MORE+ LESS-

By Tablespoon Kitchens

Updated April 18, 2019

Ingredients

tablespoons butter

package (8 oz) sliced mushrooms

cup chopped onions

cloves garlic, finely chopped

medium red bell pepper, seeded, chopped (generous 1 cup)

bag (5 oz) baby spinach

green onions, chopped

bag (30 oz) frozen shredded hash brown potatoes, thawed

2 1/2

cups shredded Gruyère cheese (10 oz)

1/2

cup grated Parmesan cheese

eggs

cup half-and-half

package (8 oz) cream cheese, softened

tablespoons cornstarch

teaspoon Dijon mustard

teaspoons salt

1/2

teaspoon pepper

1/2

teaspoon dried thyme leaves

1/4

teaspoon crushed red pepper flakes

Steps

Hide Images

1

Spray oval 5- to 6-quart slow cooker with cooking spray.
2

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.
3

Add thawed hash brown potatoes, 2 cups of the Gruyère cheese and the Parmesan cheese to slow cooker.
4

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.

Expert Tips

Chopped tomatoes and green onions make a colorful garnish for this egg casserole.
Blending the eggs with the cream cheese and other ingredients help to give it a smooth texture.
Serve this flavorful brunch strata with warm blueberry muffins and cut-up fresh fruit.
Slow cookers vary. Keep an eye on your casserole so it doesn't overcook.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 220

% Daily Value

Total Fat: 25g; 38%
Saturated Fat 13g 67% Trans Fat 1/2g
Cholesterol: 245mg; 82%
Sodium: 820mg; 34%
Potassium: 650mg; 19%
Total Carbohydrate: 27g; 9%
Dietary Fiber 3g 12% Sugars 5g
Protein: 20g

% Daily Value*:

Vitamin A: 45%; 45%
Vitamin C: 20%; 20%
Calcium: 40%; 40%
Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;