Photo of Egg casserole with hash browns and peppers by WW

Egg casserole with hash browns and peppers

8
6
5
SmartPoints® value per serving
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

Uncooked onion(s)

2 large, thinly sliced

Uncooked bell pepper(s)

2 item(s), medium, red variety, sliced

Cubanelle pepper(s)

6 oz, 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 clove(s)

3 clove(s), medium, 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(s)

12 large

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