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Mushroom and Swiss Breakfast Casserole
This tasty casserole layers easy pre-shredded hash brown potatoes with mushrooms, onions, and Swiss for a hearty take on everyone’s favorite potato pancakes.
Servings: 12 servings
Calories: 258 kcal
  • Olive oil cooking spray
  • 4 onions thinly sliced
  • 4 8 oz packages sliced cremini mushrooms
  • 3 cloves garlic minced
  • 1 TB rosemary minced
  • 1 1/2 tsp kosher salt divided
  • ½ tsp black pepper
  • 1 20 oz package refrigerated hash brown potatoes
  • 2 cups shredded low fat Swiss cheese
  • 12 eggs
  • 1 ½ cups low fat milk
  • 2 TB grainy Dijon mustard
  • fresh chives for garnish
  1. Coat a large nonstick skillet with olive oil cooking spray and heat over medium-high heat. Add onions, mushrooms, ½ tsp salt, and ¼ tsp pepper and cook for 10 minutes or until veggies are softened. Stir in garlic and rosemary and cook for an additional minute. 

  2. Coat the inside of slow cooker with cooking spray. Place 1/3 potatoes in bottom, top with 1/2 veggie mixture and 2/3 cup cheese. Repeat with another 1/3 potatoes, remaining veggies, 2/3 cup cheese. Finish layering with remaining 1/3 cup potatoes. 

  3. Whisk together eggs, milk, mustard, and remaining 1 tsp salt and ¼ tsp pepper. Pour over layers and top with remaining cheese. Cover and cook on low for 6-8 hours or until potatoes are softened. Serve topped with chopped chives.

Recipe Notes

Serve with: additional grainy mustard, hot sauce, and light sour cream for topping. Pair with chunky applesauce, a garden salad, smoked salmon, and mini bagels with light cream cheese.

Nutrition Facts
Mushroom and Swiss Breakfast Casserole
Amount Per Serving
Calories 258 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 172mg 57%
Sodium 613mg 26%
Potassium 467mg 13%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 4g
Protein 13g 26%
Vitamin A 6.1%
Vitamin C 11.6%
Calcium 25.5%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

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