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Slow-Cooker Mediterranean Egg Casserole


INGREDIENTS
2 oz. prosciutto, cut into 1/2-inch-thick slices
1 Tbsp. butter
3 cups sliced cremini mushrooms
1/2 red pepper, seeded and chopped (about 1/2 cup)
16 oz. (1/2 of 32-oz. pkg.) ORE-IDA Diced Hash Brown Potatoes
1 box (10 oz.) frozen chopped spinach, thawed and well squeezed
1 cup frozen artichoke hearts, thawed and quartered
1/4 cup oil-packed sun-dried tomato, drained and chopped
1 pkg. (8 oz.) KRAFT Cheddar & Swiss Cheese Expertly Paired for Eggs, Omelets and Quiches
4 oz. goat cheese
8 eggs
1 Tbsp. GREY POUPON Dijon Mustard
2 cups whole milk
fresh basil leaves for garnish























DIRECTIONS

1. Line a 4-quart slow cooker with a disposable slow cooker liner and spray with cooking spray. Heat a large sauté pan over medium-high heat and cook the prosciutto slices until crisp, about 3-4 minutes. Transfer to a plate.

2. Melt the butter in the same pan and cook the mushrooms and red bell peppers until softened, about 4 minutes, stirring occasionally. Pour the potatoes into the slow cooker and top with layers of half of the mushroom and bell pepper mixture, then half of the spinach, artichoke hearts and sun-dried tomatoes. Sprinkle half of the cheddar and Swiss cheese over the vegetables and repeat with the rest of the veggies, cheddar and Swiss cheeses. Top with chunks of the goat cheese.

3. In a 4-cup glass measuring cup, whisk the eggs with the mustard. Whisk in the milk. Season to taste, then pour evenly over the layers of veggies and cheese. Top with the crisped prosciutto.

4. Cook for 8-10 hours on low, or 4-5 hours on high or until eggs are set. Remove liner from the slow cooker and let sit for about 10 minutes then remove the liner. Slice and serve with basil leaves.

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