Mushroom-and-Swiss Potato Breakfast Casserole
1
Points®
Temps total: 7 h 30 min • Préparation: 30 min • Cuisson: 7 h • Portions: 12 • Difficulté: Facile
Preshredded potatoes are layered with mushrooms, onion and Swiss cheese for a hearty and fun riff on everyone’s favorite potato latkes.
Ingrédients
Cooking spray
4 spray(s)
Onion
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
Rosemary
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
Chives
1 tbsp(s), 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.
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