Egg Casserole with Hash Browns and Pepper
5
Points®
Total time: 4 hr 40 min • Prep: 40 min • Cook: 4 hr • Serves: 12 • Difficulty: Easy
This egg casserole includes favorite Italian ingredients—garlic, mozzarella, basil—plus hash browns baked right in.
Ingredients
Olive oil
4 tsp(s), divided
Onion
2 large, thinly sliced
Bell pepper
2 item(s), medium, red variety, sliced
Cubanelle pepper
6 tsp(s), 4 Italian frying peppers, halved lengthwise and sliced
Kosher salt
1½ tsp(s), divided
Black pepper
½ tsp(s), divided
Grape tomatoes
3 cup(s), 1 1/2 pints, halved
Garlic
3 clove(s), large, minced
Ground oregano
¾ tsp(s), dried
Frozen shredded hash brown potatoes
20 oz, (1 bag)
Shredded part-skim mozzarella cheese
2 cup(s), (about 8 oz)
Raw egg
12 large
1% low fat milk
1½ cup(s), (1%)
Fresh basil
1 cup(s), thinly sliced, fresh
Grated Pecorino Romano cheese
3 tbsp(s)
Bread
12 slice(s), whole-grain bread, toasted
Instructions
1
In a large skillet over medium-high heat, warm 2 tsp oil. Add onions, bell peppers, frying peppers, 1/2 tsp salt, and 1/4 tsp black pepper and cook, stirring often, until onions are light golden, about 10 minutes. Stir in tomatoes, garlic, and 1/2 tsp oregano and cook, stirring, 1 minute more. Spoon vegetable mixture into a large bowl; set aside.
2
Add remaining 2 tsp oil to skillet. Add hash browns and cook, turning occasionally, until nicely browned, about 6 minutes.
3
Spray the insert of a 6-qt slow cooker with nonstick spray. Place one-third of potatoes in bottom of slow cooker; top with half of vegetable mixture and 2/3 cup mozzarella. Repeat layers with half of remaining potatoes, remaining vegetable mixture, and 2/3 cup mozzarella. Top evenly with remaining potatoes.
4
In a medium bowl, beat eggs, milk, sliced basil, remaining 1 tsp salt, and remaining 1/4 tsp black pepper. Pour over potato mixture and sprinkle with remaining 2/3 cup mozzarella, remaining 1/4 tsp oregano, and Pecorino Romano. Cover and cook until top is set when gently pressed and edges are golden, 4 to 5 hours on Low. Pour off any liquid in bottom of cooker. Serve over slices of toast and sprinkle with basil leaves.
5
Per serving: 11/4 cups casserole and 1 slice toast
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