Slow-Cooker Farmer’s Market Breakfast Casserole
Warning: cheese lovers only beyond this point. We've got three kinds (Gruyère, cream cheese and Parmesan), all slow cooked with a bunch of fresh veggies for a hassle-free dish that'll make brunch your favorite meal.
Directions
Recipe Ingredients
- 2 tablespoons butter
- 1 package (8 oz) sliced mushrooms
- 1 cup chopped onions
- 2 cloves garlic, finely chopped
- 1 medium red bell pepper, seeded, chopped (generous 1 cup)
- 1 bag (5 oz) baby spinach
- 4 green onions, chopped
- 1 bag (30 oz) frozen shredded hash brown potatoes, thawed
- 2 1/2 cups shredded Gruyère cheese (10 oz)
- 1/2 cup grated Parmesan cheese
- 12 eggs
- 1 cup half-and-half
- 1 package (8 oz) cream cheese, softened
- 2 tablespoons cornstarch
- 1 teaspoon Dijon mustard
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon crushed red pepper flakes
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