Photo of Mushroom-and-Swiss Potato Breakfast Casserole by WW

Mushroom-and-Swiss Potato Breakfast Casserole

Points® value
Total Time
7 hr 30 min
30 min
7 hr
Preshredded potatoes are layered with mushrooms, onion and Swiss cheese for a hearty and fun riff on everyone’s favorite potato latkes.


Cooking spray

4 spray(s)


4 medium, thinly sliced

Cremini mushrooms

32 oz, sliced (four 8-oz packages)

Kosher salt

1½ tsp(s), divided

Black pepper

½ tsp(s), divided

Garlic clove

3 clove(s), large, large, minced


1 tbsp(s), fresh, minced

Frozen shredded hash brown potatoes

20 oz, or refrigerated variety

Shredded low fat Swiss cheese

2 cup(s)

Raw egg

12 large

1% low-fat milk

1½ cup(s), 1% variety

Dijon mustard

2 tbsp(s), grainy variety


1 tbsp(s), for garnish


  1. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add onions, mushrooms, 1/2 tsp salt and 1/4 tsp pepper; cook, stirring often, until vegetables soften, 10 minutes. Stir in garlic and rosemary; cook, stirring, 1 more minute.
  2. Coat inside of a 6-qt slow cooker with cooking spray. Place third of potatoes in bottom; top with half vegetable mixture and 2/3 c cheese. Repeat layers with another third of potatoes, remaining vegetables and 2/3 c cheese; top with remaining potatoes.
  3. In a medium bowl, whisk together eggs, milk, mustard, remaining 1 tsp salt and remaining 1/4 tsp pepper; pour over casserole in slow cooker and sprinkle with remaining cheese. Cover and cook on low 6-7 hours. Serve sprinkled with chopped chives.


Serving size: 1 c To give this a true essence of the holiday and the reference to oil lasting 8 days, sprinkle crushed baked potato chips over top just before serving (could impact the recipe’s Points value).