- 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
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.
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.
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.
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.