Mushroom-and-Swiss potato breakfast casserole
4 medium, thinly sliced
32 oz, sliced (four 8-oz packages)
1½ tsp, divided
½ tsp, divided
3 large clove(s), minced
1 Tbsp, fresh, minced
Frozen shredded hash brown potatoes
20 oz, or refrigerated variety
Shredded low fat Swiss cheese
12 large egg(s)
1½ cup(s), 1% variety
2 Tbsp, grainy variety
1 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 cup 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 cup