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
5 hr 10 min
Prep
40 min
Cook
4 hr 20 min
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

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 and sliced

Kosher salt

1½ tsp

Black pepper

½ tsp

Grape tomatoes

3 cup(s), (1 1/2 pints), halved

Garlic clove(s)

3 large clove(s), minced

Dried oregano

¾ tsp

Frozen shredded hash brown potatoes

20 oz, (1 bag)

Shredded part-skim mozzarella cheese

2 cup(s), (8 ounces)

Egg(s)

12 large egg(s)

Low-fat milk

1½ cup(s), (1 %)

Basil

1 cup(s), thinly sliced fresh

Grated Pecorino Romano cheese

3 Tbsp

Cooking spray

2 spray(s)

Bread

12 slice(s), whole wheat country style bread, toasted

Instructions

  1. Heat 2 teaspoons oil in large skillet over medium-high heat. Add onions, bell peppers, frying peppers, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and cook, stirring often, until onions are light golden, about 10 minutes. Stir in tomatoes, garlic, and 1/2 teaspoon oregano and cook, stirring, 1 minute longer. Spoon vegetable mixture into large bowl; set aside.
  2. Add remaining 2 teaspoons oil to skillet. Add hash browns and cook, turning occasionally, until nicely browned, about 6 minutes.
  3. Spray insert of 6-quart 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. Beat eggs, milk, sliced basil, remaining 1 teaspoon salt, and remaining 1/4 teaspoon black pepper in medium bowl. Pour over potato mixture and sprinkle with remaining 2/3 cup mozzarella, remaining 1/4 teaspoon oregano, and Romano. Cover and cook until top is set when gently pressed and edges are golden, 4–5 hours on Low. Pour off any liquid in bottom of cooker. Serve over slices of toast sprinkled with basil leaves.
  5. Per serving: 1 1/4 cups casserole and 1 slice toast