Slow Cooker Cheesy Spinach Breakfast Casserole Recipe

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

Preparation

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.

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.

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.

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