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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

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Kitchen Tested

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.

By Tablespoon Kitchens

Updated May 6, 2019

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

Steps

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.

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 gluten-free brunch strata with warm gluten-free blueberry muffins and cut-up fresh fruit.
Slow cookers vary. Keep an eye on your casserole so it doesn't overcook.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Facts

Serving Size: 1 Serving

Calories: 410

Calories from Fat: 220

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;