Up and At 'Em Breakfast Casserole
Up and At 'Em Breakfast Casserole will help you and your family take on the day with a full belly and plenty of protein. This spinach, egg, and ham breakfast casserole tastes great and is full of great things for a well-balanced way to start the day. Mushrooms, onions and spinach give this casserole a helping of veggies, while eggs and ham give you the protein you need to stay full until lunch. The addition of Cheddar cheese only makes this slow cooker breakfast casserole that much better in our eyes. Try this easy recipe out for your family or make it for a special brunch or holiday. This classic recipe will find a permanent place in your home in no time.
Serves4 people
Slow Cooker Time HIGH1 hr 30 min
Ingredients
- 6 large eggs
- 1/2 cup sour cream or plain yogurt
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 cup finely diced ham (about 8 ounces)
- 1/2 cup finely chopped onion
- 1/2 cup chopped mushrooms
- 2 cup baby spinach, stemmed and chopped
- 1/2 cup chopped, fresh parsley
- 1 cup shredded Pepper Jack or Cheddar cheese
Instructions
Prepare a slow cooker and spray insert with cooking spray.
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In a large bowl, whisk together the eggs and sour cream until smooth, then whisk in milk and spices. Add the ham, onion, mushrooms, spinach and parsley and stir well. Stir in the cheese and place into the cooker insert. Cook on high for 1 ½ hours until eggs are set.
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NOTE: You may substitute 2 cups of frozen chopped spinach. Thaw by running under cool water and draining extremely well. The mixture can be combined ahead of time and held, covered and refrigerated, for several hours before cooking.