September 13, 2016

How To Make Slow-Cooker Breakfast Casserole Kits (Kitchn)

Serves 8 to 10

What You Need

Ingredients
2 cups frozen diced hash brown potatoes
8 ounces cooked ham, cubed
1 cup shredded Gruyère cheese
1/2 cup finely grated Parmesan cheese
Butter or cooking spray
12 large eggs
2 cups whole or 2% milk
1 teaspoon ground mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (6-ounce bag) baby spinach

Equipment
Large mixing bowl
Measuring cup
Measuring spoons
Whisk
6-quart or larger slow cooker

To Cook:
Prepare the slow cooker: Grease the bottom and sides of a 6-quart or larger slow cooker bowl with butter or cooking spray.

Whisk the eggs: Whisk the eggs in a large bowl until the whites and yolks are completely broken up, and the eggs are a bit frothy.

Season the eggs: Add the milk, mustard, salt, and pepper, and whisk to combine; set aside.

Assemble the casserole: Place the diced potatoes in the slow cooker in an even layer. Top evenly with the ham, spinach, and cheeses. Pour the egg mixture over the top. If necessary, use a spoon to push down the ham and cheese so that they are mostly submerged in the liquid.

Cook the casserole: Cover the slow cooker and cook on LOW for 8 hours. The casserole is ready when the eggs are set, the top is golden-brown, and the sides are browned and pull away slightly from the bowl.

Posted by at September 13, 2016 7:16 PM

  

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