Mushroom-and-Swiss potato breakfast casserole
2 Points, Weight Watchers
Ingredients
4 spray(s) cooking spray
4 medium , thinly sliced uncooked onion(s)
32 oz , sliced (four 8-oz packages) cremini mushroom(s)
1 1/2 tsp , divided kosher salt
1/2 tsp , divided black pepper
3 large clove(s) , minced garlic clove(s)
1 Tbsp , fresh, minced rosemary
20 oz , or refrigerated variety frozen shredded hash brown potatoes
2 cup(s) shredded low fat swiss cheese
12 large egg(s) egg(s)
1 1/2 cup(s) , 1% variety low-fat milk
2 Tbsp , grainy variety dijon mustard
1 Tbsp , for garnish chives
Directions
Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add onions, mushrooms, 1/2 tsp salt, and 1/4 tsp pepper; cook, stirring often, until vegetables soften, 10 minutes. Stir in garlic and rosemary; cook, stirring, 1 more minute.
Coat inside of a 6-qt slow cooker with cooking spray. Place third of potatoes in bottom; top with half vegetable mixture and 2/3 c cheese. Repeat layers with another third of potatoes, remaining vegetables and 2/3 cup cheese; top with remaining potatoes.
In a medium bowl, whisk together eggs, milk, mustard, remaining 1 tsp salt, and remaining 1/4 tsp pepper; pour over casserole in slow cooker and sprinkle with remaining cheese. Cover and cook on low 6-7 hours. Serve sprinkled with chopped chives.
Nutrition
2 smart points