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Slow Cooker Cheesy Spinach Breakfast Casserole

Stephanie Wise from girlversusdough shares a recipe for a hearty egg casserole baked in the slow cooker. Prepare this easy spinach and cheese-filled egg casserole in the slow cooker, and in a few hours you'll have a hearty, delicious and filling brunch or "brinner" dish that serves a crowd.

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  • Prep Time 10 min
  • Total Time 3 hr 10 min
  • Servings 12

2
cups frozen hash brown potatoes
1
cup Original Bisquick™ mix
1
cup milk
8
eggs
2
cups chopped fresh spinach
1 1/2
cups shredded mozzarella cheese (6 oz)
1/4
cup basil pesto
1
teaspoon minced garlic
1
medium vine-ripened tomato, chopped
Salt and pepper to taste

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Line bottom and sides of 6-quart slow cooker with foil; spray with cooking spray. Spread frozen hash brown potatoes in single layer in bottom of slow cooker.
  • 2 In large bowl, beat Original Bisquick® mix, milk and eggs with whisk until well combined. Stir in spinach, cheese, pesto, garlic, tomato, and salt and pepper to taste. Pour mixture evenly over potatoes in slow cooker.
  • 3 Cover; cook on High heat setting about 3 hours or until center is set, edges are golden brown and toothpick inserted in center comes out clean.

EXPERT TIPS

Expert Tips

Swap mozzarella cheese for Cheddar, provolone or any other favorite soft cheese.

Serve egg casserole with fruit, yogurt or granola for a full brunch or "brinner" meal.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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