Mushroom-and-Swiss Potato Breakfast Casserole
- Total Time
Preshredded potatoes are layered with mushrooms, onion and Swiss cheese for a hearty and fun riff on everyone’s favorite potato latkes.
cooking spray4 spray(s)
uncooked onion(s)4 medium, thinly sliced
Cremini mushrooms32 oz, sliced (four 8-oz packages)
kosher salt1 ½ tsp, divided
black pepper½ tsp, divided
garlic clove(s)3 clove(s), large, minced
rosemary1 Tbsp, fresh, minced
frozen shredded hash brown potatoes20 oz, or refrigerated variety
shredded low fat Swiss cheese2 cup(s)
low-fat milk1 ½ cup(s), 1% variety
Dijon Mustard2 Tbsp, grainy variety
chives1 Tbsp, for garnish
- 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.
- 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.
- 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