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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

Ingredients

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

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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.

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