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Slow-Cooker Cheesy Spinach Breakfast Casserole

  • Prep 10 min
  • Total 3 hr 10 min
  • Servings 12
  • Save
    759
  • Pinterest
    353
  • Print
    1K
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  • Facebook
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Our hearty, slow-cooker dish of Bisquick, hash browns, fresh spinach and mozzarella cheese is perfect for Sunday brinner when your family is on the run. MORE + LESS -

Stephanie Wise
March 12, 2015

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

Steps

Hide Images
  • 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

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.

Nutrition Information

No nutrition information available for this recipe

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