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Mushroom-and-Swiss Potato Breakfast Casserole

Total Time
7 hr 30 min
Prep
30 min
Cook
7 hr
Serves
12
Difficulty
Easy
Preshredded potatoes are layered with mushrooms, onion and Swiss cheese for a hearty and fun riff on everyone’s favorite potato latkes.
Ingredients

cooking spray

4 spray(s)

uncooked onion(s)

4 medium, thinly sliced

cremini mushroom(s)

32 oz, sliced (four 8-oz packages)

kosher salt

1½ tsp, divided

black pepper

½ tsp, divided

garlic clove(s)

3 large clove(s), minced

rosemary

1 Tbsp, fresh, minced

frozen shredded hash brown potatoes

20 oz, or refrigerated variety

shredded low fat Swiss cheese

2 cup(s)

egg(s)

12 large

low-fat milk

1½ cup(s), 1% variety

Dijon Mustard

2 Tbsp, grainy variety

chives

1 Tbsp, for garnish

Instructions

  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.
  4. Serving size: 1 c
Notes
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 SmartPoints value).

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