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Slow Cooker Spinach Egg Casserole
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings
6
servingsPrep time
10
minutesCooking time
40
minutesCooking time
6
hours
Cook Mode
Keep the screen of your device on
Ingredients
1 cup bisquick
1 cup milk
8 eggs
1 cup chopped spinach
1/4 cup pesto
1 cup mozzarella cheese, shredded
1 tsp salt
1 tsp pepper
3 cups diced frozen potatoes
Directions
- To a large bowl add in the bisquick, milk, and eggs whisk well
Stir in the spinach, pesto, mozzarella cheese, salt, and pepper - Spray a slow cooker with non stick spray or line it with a slow cooker liner
- Add the potatoes in then pour the egg mixture over the top
Cook on LOW for 5-6 hours or until the eggs have set.
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Easy but needs more spice/flavoring for us. Good with salsa. Another time I’ll double the pesto and add some diced red bell pepper. (As Julia says in the video – add veggies or meat of your choice to make this recipe your own.)